CHICKEN AND OYSTER PIE
My grandmother and mother were known for their hearty, delicious Dutch meals-and this dish is a meal in itself. I've carried on cooking these traditional Dutch recipes and intend to pass them on to my daughter. They keep fresh my childhood memories of carefree times filled with the warmth and love of home!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CAJUN OYSTER PIE
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
Provided by KTEEKIMO
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
- Bake in preheated oven for 30 minutes, until crust is golden.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g
CHICKEN AND OYSTER PIE
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
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 PIE
A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 332.1, Fat 19.5, SaturatedFat 6.5, Cholesterol 79.8, Sodium 588.5, Carbohydrate 16.4, Fiber 0.3, Sugar 3.4, Protein 21.6
CHICKEN AND OYSTER HOT PIE
This is reported to be a Shaker recipe. If you like hot pie, this is as rich and smooth as they come.
Provided by bshemyshua
Categories Savory Pies
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1138.5, Fat 80.1, SaturatedFat 35.3, Cholesterol 260.5, Sodium 1128.2, Carbohydrate 57, Fiber 3.6, Sugar 0.4, Protein 46.8
IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g
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