Chicken and Oyster Pie

Name: Chicken and Oyster Pie
Yield: Makes 6 servings
Cuisine: United States
Ingredients: 6 tblsp. flour; 2½ c. chicken broth; 3 c. diced cooked chicken; 1 c. oysters; Pastry for 1-crust pie; ⅛ tsp. pepper; 1 tsp. salt; Paprika; 1 tsp. instant onion flakes; ½ c. finely minced celery; 1 (10 oz.) pkg. frozen peas and carrots; 1 (10 oz.) pkg. frozen peas and carrots

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

A Missouri farm woman’s delicious way to extend oysters

Ingredients

Pastry for 1-crust pie
3 c. diced cooked chicken
1 c. oysters

Americas
United States
Main course
Pie

Method

Place alternate layers of chicken and oysters in bottom of greased 2 qt. casserole.
Blend together flour and ½ c. chicken broth (or cold water). Add to remaining 2 c. chicken broth. Add celery, onion, salt, pepper and peas and carrots. Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer 5 minutes. Pour over chicken and oysters.