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Chicken Divan Pot Pie

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

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( 4 Ratings)

4 Ratings

5 Stars

4 Stars 75%

3 Stars 25%

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Member Reviews ( 3 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 8/21/2011 6:06:32 PM REPORT ABUSE wishiwereadolphin said:

Rating:

This was really easy to make! I didn't have American cheese so i used what I did have... Colby & Jack. I also didn't have broccoli so I used peas! The sauce was very thick with only using 1/2 c of chicken broth & 1/4 c of milk. Although, it spread nicely in the pie crust. I agree with previous reviews. The sauce was bland (I live in New Orleans!). I added garlic powder and a little Tony's to it before stirring in the chicken and peas. I think we will have to make this again and try other veggies... broccoli, asparagus, corn, etc!

This reply was: Helpful Inspiring

Posted 12/21/2010 4:49:30 PM REPORT ABUSE Onenita61 said:

Rating:

I have to agree with the previous review...this is a great starter recipe. I also added diced garlic, sauteed celery and onions, 1/4 c milk, salt and pepper. I also used frozen corn and mixed vegetables.

This reply was: Helpful Inspiring

Posted 11/17/2010 6:13:24 PM REPORT ABUSE kadinjames05 said:

Rating:

This was a good change for our family. I was going to make a Chicken Pot Pie for dinner, and then I came accross this recipe and decided to give it a try. I did not have any Shredded American Cheese, So I used what I had Chedder cheese and a handfull of mozzerella. The sauce also came out really thick, so i added another 1/4C of milk to the mixture. I tasted the sauce before i added the chicken and brocolli, it was pretty bland. Deff. needs salt, and I added a little Garlic Powder as well. It was a great starter recipe!!

This reply was: Helpful Inspiring