Oyster pot pie

September & Oysters ‘r’ in Season.

Kickoff Oyster pot pie.

Mike’s harvesting oysters, autumn is blustering from the north.  Tomorrow will be our first delivery of the season to the city.  Leftovers and oysters make for a season-opener oyster pot pie!

This recipe is for a 12″ skillet pie which serves 4-6. 

biscuit crust.  adjust  your favorite biscuit recipe for a measure of  2 1/4 cups of flour. Make round biscuits approximately 3/4″ thick.

 pie filling : 

 saute Vegetables –  Brown onions and celery add carrots. potatoes and other veggies.  

 shuck WHO Oysters – 1 cup of shucked oysters with  oyster liqueor

 In a large  oven-proof skillet :

  • Make a roux with approx 1/4 stick of butter and 2-3 tablespoons of flour.
  • add the sauteed vegetable mixture.  
  •  pour in stock, liqueor of shucked oysters – and  milk.   Add enough to fill 3/5  up the skillet.  stir until bubbly and thickened
  • combine   ..  leftovers, diced, if desired
  • if too thick, thin with  milk/cream / stock
  • Adjust seasoning  -  worcestershire sauce, pernod to taste, thyme, pepper, salt, olive oil..

 

 Remove skillet and assemble:  Evenly place oysters atop  the filling in the skillet, then  cover with the biscuits.

Bake 10 minutes in a hot oven, 430 F.   turndown to 350 F and bake for 30-50 min more – until  biscuits are well-browned and pie is hot, oozing & steaming.

If diners are not yet done oystering  turn the oven down to 250.

Serve the  pie in the skillet.  Sprinkle w/ thyme or parsley.

 
 We also make an oyster rockefeller’s version of pot pie substituting the white sauce with the sauce for oysters rockefeller ). 
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