New England Chick and Oyster PIe
Yankee Plus Dec 2015
TABLE OF CONTENTS
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.
Login to add to your Recipe Box
Upload Your Photo
- 3 cups cooked chicken, cut in large chunks
- 2 cups oysters
- 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.