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
- 1 teaspoon salt
- white pepper
- 2 cups medium cream sauce
- pie crust
InstructionsCombine 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.