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Effortless 5-Minute Chicken Pot Pie

So Good That You’ll Swear This Chicken Pot Pie Was Made From Scratch

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.
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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!

Ingredients for a quick chicken pot pie.
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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!

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Save this super simple Pot Pie recipe for later.

5 minute chicken pot pie
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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.
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All ingredients mixed for chicken pot pie filling.
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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.
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With 5 children and a busy schedule, this pie is perfect for us.

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

A Flaky Pie Crust Stuffed With a Creamy Mix of Chicken and Vegetables

4.38 from 16 votes
DifficultySuper Easy
Cooking Method(s)
  • Bake
Oven Temp375°
Prep Time
5 minutes
Cook Time
1 hour
Total Time
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.
Cuisine: American
Course: Main Course
Category: Savory Pies & Pastries


  • 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 tsp chicken bouillon I prefer Maggi Caldo Sabor a Pollo


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

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

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
5 minute chicken pot pie
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  • Lydia says:

    I made this today with 2 cans of cream of chicken and omg delicious! ❤️ Thanks for sharing this 🤩🤩

  • Irene Samoni says:

    Do you drain the vegetables.

  • jo says:

    doesn’t take 5 minutes lol

    • Hi Jo! It takes 5 minutes to put together, hence the name. Thanks for stopping by!

      • Connie says:

        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!

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