Chicken Pot Pie

01Method

1. 1

   Preheat your oven to 425°F (220°C) and have all ingredients ready.

2. 2

   In a large skillet over medium heat, melt the butter. Add the leek and mushrooms and cook, stirring frequently, until softened and any released liquid has cooked off, about 5 minutes.

3. 3

   Dust the vegetables with flour and stir to coat. In a separate bowl, whisk together the broth, herb cheese, sour cream, and mustard, then pour the mixture into the skillet. Stir and cook until the sauce thickens and begins to bubble, about 2 minutes.

4. 4

   Stir in the frozen vegetables and continue cooking for 3 minutes. Add the shredded chicken and bring everything back to a simmer for about 1 minute.

5. 5

   Pour the hot filling into a 9-inch pie plate or a 10-inch quiche dish.

6. 6

   Cut 3 slits in the center of the pie crust for ventilation, then fold it into quarters for easy handling. Unfold the crust over the hot filling and press the edges against the inside rim of the dish, crimping as desired.

7. 7

   Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 20 minutes. Allow to rest for 15 minutes before serving.