Easy Vintage Spicy Chicken Pot Pie - Inspired by Chicken Shortcakes (VHF)
Updated: Aug 25
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
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
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. :) )
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!