Recipe courtesy of Bob Gilmore
Chicken and Oyster Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 667
- Total Fat
- 44
- Saturated Fat
- 22
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 52
- Cholesterol
- 252
- Sodium
- 827
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
3 pounds cooked chicken, cut into 1-inch cubes
1 dozen freshly shucked oysters, liquor reserved
3/4 cup butter
1 cup chopped celery
6 tablespoons flour
1 cup chicken broth
1 cup cream
Salt and freshly ground black pepper
1/2 teaspoon nutmeg
1/2 lemon, juiced
1/2 teaspoon lemon zest
2 pre made pie doughs
Directions
- 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.