Chicken Divan Pot Pie

Name: Chicken Divan Pot Pie
Prep time: 30 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 3 tablespoons butter or margarine; 3 tablespoons all-purpose flour; 1/4 teaspoon pepper; 1/2 cup chicken broth; 1/4 cup milk; 1 cup shredded American cheese (4 oz); 2 cups diced cooked chicken or turkey; 1 box (9 oz) frozen cut broccoli, thawed, well drained

6 Ratings

2 Reviews

Prep 30 min
Total 1 hr 5 min
Ingredients 9
Servings 6

Enjoy this delicious chicken pot pie made with Pillsbury™ pie crusts – a hearty dinner packed with broccoli and cheese.

By Pillsbury Kitchens

Updated November 8, 2010

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/2 cup chicken broth
1/4 cup milk
1 cup shredded American cheese (4 oz)
2 cups diced cooked chicken or turkey
1 box (9 oz) frozen cut broccoli, thawed, well drained

Steps

1

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk, stirring constantly, until mixture boils and thickens.
3

Add cheese; stir until melted. Stir in chicken and broccoli. Pour mixture into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4

Bake 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.

If you have other cheese on hand, such as a mild Cheddar, Colby or Swiss cheese, shred it and use it instead of the American cheese.

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 290

Total Fat: 32g; 49%

Saturated Fat: 15g; 77%

Trans Fat: 1/2g

Cholesterol: 85mg; 28%

Sodium: 820mg; 34%

Potassium: 220mg; 6%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 1g; 5%

Sugars: 1g

Protein: 22g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 15%; 15%

Calcium: 15%; 15%

Iron: 6%; 6%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;