Chicken And Oyster Pie Food

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.

OYSTER PIE

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
• Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
• Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
• Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
• In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• 1 pie shell
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

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.

OYSTER PIE

Steps:

• Parboil potatoes, celery and carrot until fork-tender. Drain and season with salt and pepper. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.
• Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes.

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.

OYSTER PIE

Steps:

• Oyster filling:.
• In a large bowl, combine the oysters, potato soup, margarine, plus the salt and pepper to taste.
• Crust (2):.
• Mix flour and Crisco well with a fork.
• Add a small amount of warm water to make a soft dough. Divide into 2 balls of douogh.
• Sprinkle some flour on cleaned countertop and roll the first ball of dough thin.
• Line a 9-inch Pyrex pie plate.
• Sprinkle more flour and roll the other ball of dough thin. Reserve to top the pie.
• Assembly:.
• Fill the pie plate that has the crust lining it with the oyster mixture.
• Cover the top with the second crust.
• Cut top in a crisscross pattern to allow steam to escape.
• Bake at 375 degrees for approximately 30 minutes and crust is brown.