Chicken and Oyster Pie
A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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INGREDIENTS
Nutrition- 3cups cooked chicken, diced
- 2cups oysters
- 2tablespoons butter
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 2cups medium white sauce
- 1pie crust (either store bought or your own recipe)
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DIRECTIONS
- 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.
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