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Chicken Divan Pot Pie

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. MORE+ LESS-

By Pillsbury Kitchens

Updated November 8, 2010

Make with

Pillsbury Pie Crust

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

tablespoons butter or margarine

tablespoons all-purpose flour

1/4

teaspoon pepper

1/2

cup chicken broth

1/4

cup milk

cup shredded American cheese (4 oz)

cups diced cooked chicken or turkey

box (9 oz) frozen cut broccoli, thawed, well drained

Steps

Hide Images

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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 290

% Daily Value

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;