Enjoy this delicious chicken pot pie made with Pillsbury™ pie crusts – a hearty dinner packed with broccoli and cheese.
Chicken Divan Pot Pie
- Prep Time 30 min
- Total 1 hr 5 min
- Ingredients 9
- Servings 6
Ingredients
Crust
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
Instructions
-
Step1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
-
Step2In 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.
-
Step3Add 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.
-
Step4Bake 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.
Nutrition
530
Calories
32g
Total Fat
22g
Protein
38g
Total Carbohydrate
1g
Sugars
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;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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