Effortless 5-Minute Chicken Pot Pie

This pot pie is unbelievably fast to make but tastes like you spent all day making it from scratch. Topped with a buttery flaky pie crust and filled with a hearty, creamy mix of chicken and vegetables, this chicken pot pie is absolutely delicious. This will be a family dinnertime favorite.

Chicken pot pie fresh out of the oven.

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!

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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!

Ingredients for a quick chicken pot pie.

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!

Making 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!

Ingredients for 5 minute chicken pot pie placed in a bowl.
All ingredients mixed for chicken pot pie filling.

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.

Filling the pie crust for chicken pot pie.

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

Chicken pot pie crust covered.
Protecting chicken pot pie edges with foil.

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. And, if you have an Instant Pot, check out my post on making shredded chicken in the Instant Pot.

overhead shot of a homemade chicken pot pie

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

minute chicken pot pie

5-Minute Chicken Pot Pie

FLAKY PIE CRUST STUFFED WITH A CREAMY MIX OF CHICKEN AND VEGETABLES

4.30 from 27 votes
Servings
16
DifficultyEasy
Cooking Method(s)
  • Baking
Oven Temp375°
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1hour:5minutes
Recipe by: Valerie Cooper
Stuffed with a creamy chicken and vegetable mix and topped with a buttery flaky pie crust, this chicken pot pie is so hearty and delicious. Plus, it’s super fast and simple to make! It only takes 5 minutes to throw this wonderfully savory pie together. It’s the perfect weeknight dinner for busy families.
Chicken pot pie fresh out of the oven.

Essential Equipment

Ingredients

Instructions

  • Preheat oven to 375° F.
  • Mix all ingredients together and pour into two deep-dish pie shells.
  • Cover each pie with the refrigerated pie crusts, pinching the edges together.
  • Make several slits in the top of the crusts. Cover the edges of the pies with foil to keep them from burning.
  • Bake on the middle rack for approximately 1 hour.

Nutrition Facts

Calories: 364kcal | Carbohydrates: 36g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 732mg | Potassium: 279mg | Fiber: 3g | Vitamin A: 2805IU | Vitamin C: 5.5mg | Calcium: 38mg | Iron: 2.6mg
minute chicken pot pie

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12 thoughts on “Effortless 5-Minute Chicken Pot Pie”

  1. I love this recipe. I used diced potatoes instead.

    Do you have any recommendations on freezing these ahead of time? I’m meal prepping for before babies arrival and want to make sure it tastes just as good when I prep it fresh vs from frozen. Should I let it defrost some prior to baking or up the cook time for frozen?

    1. Hi Carol Anne! Congratulations on the baby coming soon! How exciting! I have not attempted freezing these, but I would try cooking it from frozen to make it easier. You will have to watch it the first time to make sure to get the timing right. Sorry I can’t be more help! Best of luck to you in the coming months!

  2. This was really tasty! I used Pillsbury crust for the top, and brushed some butter on it, but it never really got ‘golden,’ even with an extra ten minutes in the oven. Any tips?

    1. Hi Cat! I’m so happy you enjoyed it! You put it in the oven for an hour and it still didn’t get golden? Hmm, not sure why it wouldn’t. I would even think the butter would help it brown, but maybe in some weird way that’s what affected it?? Maybe too much butter?? Also, I’m curious, did you get to this recipe from my IG video I posted today? Thanks for stopping by the blog!!

      1. This looks amazing. I want to make this tomorrow but no cream of potatoe soup not a can of potatoes. Can I use a cream of mushroom soup in place and how would I do the canned new potatoes? Can I cut up and parboil? Trying hard to not go to stores and use up pantry and freezer items. Thank you

        1. Hi Connie! If you have cream of chicken you can use two cans of cream of chicken instead of one and one. You can also use one cream of chicken and one cream of mushroom. As long as you have two cans of cream of soup. The canned potatoes are already cooked, so you can use fresh potatoes and parboil them as you said. They should be fully cooked by the time the pie is done. Let me know how it goes. Enjoy!

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