1. Adjust oven rack to middle position and heat over to 425 degrees. Microwave mushrooms on plate lined with 2 layers of coffee filters until softened, about 7 minutes.
2. Meanwhile, combine shredded chicken, Boursin, broth, cream, cornstarch, 1/2 tsp salt, and 1/2 tsp pepper in large saucepan and cook over medium-high heat, stirring often, until cheese is melted and mixture is thickened, 5-7 minutes. Stir in microwaved mushrooms and peas and carrots. Season with salt and pepper to fast. Transfer to a 9" deep dish pie plate.
3. Carefully lay pie crust over top. Tuck overhanging dough underneath itself to be flush with rim of pie plate. Cut 3 1" steam vents into top of dough. Bake until filling is bubbling and crust browned, about 25 minutes, rotating pie plate halfway through baking. Let cool slightly and serve.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 182 (54%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 113.2mg||35 %|
|Sodium 345mg||12 %|
|Potassium 567.9mg||15 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3.6g|
|Protein 32.2g||46 %|
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Calories per serving: 334
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