New England Chick and Oyster PIe

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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.

Yield: Serves 8


  • 3 cups cooked chicken, cut in large chunks
  • 2 cups oysters
  • butter
  • 1 teaspoon salt
  • white pepper
  • 2 cups medium cream sauce
  • pie crust


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.


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