Return to Content

New England Chick and Oyster PIe

New England Chick and Oyster PIe
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 8

A dish native to Boston that has much merit. It is a bit unusual, very, very good, and it can be prepared at any time during the day, then set aside for supper.

Ingredients:

  • 3 cups cooked chicken, cut in large chunks
  • 2 cups oysters
  • butter
  • 1 teaspoon salt
  • white pepper
  • 2 cups medium cream sauce
  • pie crust

Instructions:

Combine the chicken and oysters in a buttered casserole. Dot with 2 tablespoons of butter, add the salt and pepper, and pour the cream sauce over all. Cover the dish with a pie crust, slit to allow steam to escape. Bake in a hot oven (400 degrees F) for 85 minutes.



Short Cuts: A can of cream of chicken soup mixed with a half can of milk and oyster liquor makes a quick cream sauce. Try leftover mashed potatoes, whipped with egg, as a topping for the pie (instead of pie crust)--bake at 350 degrees F.

Updated Thursday, August 16th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350