Chicken Divan Pot Pie

Chicken Divan Pot Pie

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

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

Crust
1
box Pillsbury® refrigerated pie crusts, 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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pie Tip:
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:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 290),
  • Total Fat 32g
    • (Saturated Fat 15g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 820mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 22g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.