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!
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!
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. And, if you have an Instant Pot, check out my post on making shredded chicken in the Instant Pot.
Try this simple, yet delicious pie for yourself, and let me know what you think!
5-Minute Chicken Pot Pie
FLAKY PIE CRUST STUFFED WITH A CREAMY MIX OF CHICKEN AND VEGETABLES
Essential Equipment
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 drained
- 1 can sliced new potatoes drained
- 2 refrigerated pie crust for pie cover
- 2 deep-dish frozen pie shell
- 1 tsp chicken bouillon I prefer Maggi Caldo Sabor a Pollo
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
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?
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!!
I made this today with 2 cans of cream of chicken and omg delicious! ❤️ Thanks for sharing this
Hi Lydia! I’m so glad you enjoyed it! So easy and yummy! Thanks for stopping by!
Do you drain the vegetables.
Hi Irene! Yes, drain all the canned veggies. I will make sure and add that to the recipe card to avoid confusion. Thanks!
doesn’t take 5 minutes lol
Hi Jo! It takes 5 minutes to put together, hence the name. Thanks for stopping by!
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
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!