New England Chick and Oyster PIe
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.
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.
Yield:
Serves 8Ingredients
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.
