Total Time
50mins
Prep 15 mins
Cook 35 mins

A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 3 cups cooked chicken, diced
  • 2 cups oysters
  • 2 tablespoons butter
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 cups medium white sauce
  • 1 pie crust (either store bought or your own recipe)

Directions

  1. Preheat oven to 400°F.
  2. Combine chicken and oysters and place in a buttered casserole; add butter, salt and pepper.
  3. Pour white sauce over meat.
  4. Cover dish with piecrust, making several slits in crust to allow for escape of steam.
  5. Bake for 35 minutes or until golden.

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