Chicken And Oyster Hot Pie Recipes

CHICKEN AND OYSTER PIE

Steps:

• In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley; mix gently. Pour into a greased 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-in. rectangle; place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425° for 35 minutes or until golden brown.

CHICKEN AND OYSTER PIE

Steps:

• Preheat oven to 400°F.
• Combine chicken and oysters and place in a buttered casserole; add butter, salt and pepper.
• Pour white sauce over meat.
• Cover dish with piecrust, making several slits in crust to allow for escape of steam.
• Bake for 35 minutes or until golden.

CHICKEN AND OYSTER PIE

Steps:

• In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth, cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley. Mix gently. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Dot with butter. Roll pastry into a 14-inch x 10-inch rectangle, then place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425 degrees F for 35 minutes or until golden brown.

CHICKEN AND OYSTER PIE

Steps:

• Preheat oven to 400 degrees F.
• Place chicken and oysters in casserole dish. In a saute pan, add butter and melt. Add celery and saute for 2 minutes. Stir in flour. Add broth, reserved oyster liquor, and cream, and stir until thickened. Add salt, pepper, nutmeg, lemon juice, and zest.
• Roll out pie dough so it is slightly larger than the casserole dish. Pour sauce over chicken and cover with pie dough. Bake for 40 minutes.

CHICKEN AND OYSTER HOT PIE

Steps:

• Begin by making cream sauce. In a small sauce pan melt butter over medium heat.
• Blend in flour with a whisk stirring to work out lumps and cook for 2 minutes.
• Blend in dry mustard.
• Slowly add cream or half and half whisking all the while. Continue stirring until this begins to thicken, but do not boil, reduce heat temperature if necessary to keep from scorching.
• Continue to cook and stir 2-3 minutes until thickened, and smooth.
• Remove from heat, set aside covered while you prepare pie.
• For pie: Combine chicken and oysters and spread in first pie crust.
• Drizzle butter over, then season with salt and pepper.
• Pour prepared cream sauce over chicken and oysters.
• Cover with second pie crust and seal edges with a fork, cut a crisscross vent hole in center top crust for steam.
• Bake at 375 degrees F. for 35-40 minutes.
• Pies that are allowed to set for 15 minutes or so will set up a little for slicing.