5-Minute Chicken Pot Pie
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.
Servings: 16
Calories: 364kcal
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.