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 ).