Chicken pot pie ready to serve.
Print Recipe
5 from 1 vote

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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Quick & Easy
Category: Savory Pies & Pastries
Cooking Method: Bake
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 364kcal
Author: Valerie Cooper

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 tsp chicken bouillon I prefer Maggi Caldo Sabor a Pollo

Instructions

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

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 732mg | Potassium: 279mg | Fiber: 3g | Vitamin A: 56.1% | Vitamin C: 6.7% | Calcium: 3.8% | Iron: 14.2%