Chicken pot pie ready to serve.
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5 from 2 votes

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, Pot PIe, Quick and Easy
Category: Savory Pies & Pastries
Cooking Method: Bake
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 364kcal
Author: Valerie Cooper


  • 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.


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