5-Minute Chicken Pot Pie

A few years ago, my friend Melanie, who loves to surprise us with unexpected delicious meals delivered to our front door, brought us a chicken pot pie. One of our favorites!

Well, we had it for dinner, and my family devoured it. I assumed she had spent all day preparing this amazing pie, and Ryan was convinced that it was as “from scratch” as they came!

I called her for the recipe since everyone insisted that we needed to try making it, even if it was difficult. Well, to our surprise, it was literally, a 5 minute Chicken Pot Pie!

The ingredients for this pie are simple, and you basically just throw everything together. It tastes like you spent all day making it though!

I make it almost exactly as she does, and have used all canned ingredients, including the chicken. Other times, if I have the time, I will use shredded chicken instead.

With 5 children, and a busy schedule, this pie is perfect for us.

Now, if you simply can’t feed your family canned chicken, feel free to boil a chicken, and shred it yourself, or buy the shredded chicken from the supermarket fresh foods section.

Try this simple, yet delicious pie for yourself and let me know what you think!

5 Minute Chicken Pot Pie

• Time: 5 minutes prep and 1 hour cooking
• Difficulty: Easy
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Ingredients

• 1 ½ cups cooked and shredded chicken (or 1 can premium white chunk chicken breast)
• 1 can cream of chicken soup
• 1 can cream of potato soup
• 1 can mixed vegetables
• 1 can sliced new potatoes
• 1 refrigerated pie crust for pie cover
• 1 deep-dish frozen pie shell
• 1 teaspoon Maggi Caldo Sabor a Pollo (Or any granulated chicken flavor bouillon)

Directions

Mix all ingredients together and pour into deep-dish pie shell. Cover with refrigerated crust pinching edges together. Make several slits on the top crust. Cover the edges of the pie with foil. Bake at 375 degrees for approximately 1 hour.