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:

• 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.

CAJUN OYSTER PIE

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.

OYSTER SAUCE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
• Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
• After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

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:

• 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.

CLASSIC CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
• Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

OYSTER PIE

Steps:

• Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool.
• Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.

ROAST CHICKEN WITH OYSTER STUFFING

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid., Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken., Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

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.