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 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

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.

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 INFORMATION PER SERVING

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