Grandma's Busy Day Shortcut Chicken Pot Pie Recipe (5 Ingredients, High Protein) Casseroles High Protein Recipes Shortcut Recipes Chicken Recipes Budget Recipes Dinner Low Sugar Recipes

Sometimes you just want a bite of comforting chicken pot pie. But sometimes you don't have the time to make one from scratch. Enter this easy busy day chicken pot pie recipe from Grandma. No white sauce to make, chicken to boil or roast then remove from the bone and no crust to make from scratch. But this high-protein, low-sugar pot pie does not lack in taste!

To make this shortcut chicken pot pie recipe you only need five ingredients. Here is your short shopping list: chicken breasts, Italian dressing (the simple secret for added flavor), frozen mixed vegetables, a can of cream of chicken soup and a box of frozen puff pastry sheets.

An optional step is brushing the puff pastry with an egg wash or milk. I chose to use evaporated milk because I already had a can open in the fridge.

Serve this creamy chicken pot pie for dinner with your favorite side dishes. Because it is loaded with vegetables, I served mine with a fresh salad drizzled with homemade salad dressing. 

Be sure to read about the health benefits of protein.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 2 chicken breasts (about 1 pound), cut into bite-sized pieces
• 2 tablespoons Italian salad dressing
• 2 cups frozen mixed vegetables
• 10.5 ounces (1 can) cream of chicken soup
• 1 sheet frozen puff pastry, thawed according to package directions

Here's how to make it:

1. Put the chicken and Italian dressing into a hot skillet. Cook, stirring, until chicken is just cooked through, about 3 to 5 minutes. (I used Olive Garden's Signature Italian Salad Dressing, but use your favorite. If you don't have Italian salad dressing, you could simply season the chicken with salt and pepper.)
2. Add the mixed vegetables and cream of chicken soup. Season with black pepper, if desired. (I used half of a 16-ounce bag of frozen mixed vegetables with corn, carrots, green beans, peas and lima beans).
3. Pour the mixture into a 9x9-inch square or similar-size baking dish.
4. Lay the puff pastry out on a work surface. Use a sharp knife or pizza cutter to cut it into strips.
5. Place a row of vertical strips across the top of the pot pie. Add horizontal strips, lifting up every other vertical strip, to create a lattice pattern.
6. Brush the top with an egg wash or milk, if desired.
7. Bake in a preheated 400-degree F oven for about 30 minutes. Let the pot pie sit about 5 minutes before serving. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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