Easy Vintage Spicy Chicken Pot Pie - Inspired by Chicken Shortcakes (VHF)

I came up with this after seeing an article from Southern Living on Flipboard featuring a collection of vintage cookbooks from the early 20th century that was made available from the Duke University collection . This is part of the series: Vintage and Historic food series.

This is a twist on Chicken Shortcakes, which were a spicy chicken cornbread / biscuit with some chicken pot pie elements.

I thought the spiciness (adding peppers) to a chicken pot pie filling was interesting, so I made an easy mini-version. You could also use the filling for empanadas/hand pies.

Easy Vintage Spicy Chicken Pot Pie - Inspired by Chicken Shortcakes (VHF) https://www.southernliving.com/news/vintage-cookbook-download-nicole-di-bona-peterson-advertising-cookbook-collection

https://repository.duke.edu/dc/eaa?_=1575652317432&f%5Bcategory_facet_sim%5D%5B%5D=Nicole+Di+Bona+Peterson+Collection+of+Advertising+Cookbooks

What I used:

- Rotisserie chicken

- Mushrooms (had some that were already sauteed; however, since you are baking it in the oven, if you want -- you could use raw mushrooms)

- Some jalapenos (from Salad bar for spiciness; you can use a different pepper) and a Serrano pepper I had

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To make it more of a chicken pot pie filly:

- 2 tablespoons of water (with a little chicken bouillon / chicken ramen seasoning in it to make it like chicken stock; you can use chicken stock. I like to do this when I am making small amounts of food for myself because then I don't have to open a whole chicken stock container.)

- 1 or 1 1/2 tablespoons of flour

- Pillsbury pie crust

(I didn't use egg wash - which would have made it prettier, but you can. :) )

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Steps/Instructions:

1.) Preheat oven to 400 degrees

2.) Add water/chicken ramen seasoning and flour to the serving dish/ramekin you are using and mix together until flour dissolves.

3.) Add the chicken, mushrooms and peppers.

4.) Mix together.

5.) Add pie crust on top. (Optional: Brush with egg wash.)

6.) Bake for ~15-17 min. until crust is baked.

Here it is out of the oven. Yummy! It's a fun twist on chicken pot pie. Give it a try! We are good at this!