Chicken And Oyster Hot Pie Recipes

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.

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.

CHICKEN TACO PIE

Steps:

• Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes., Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil. , Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes., Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.

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.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.