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Chicken and Oyster Pie

 Chicken and Oyster Pie
My grandmother and mother were known for their hearty, delicious Dutch meals—and this dish is a meal in itself. I've carried on cooking these traditional Dutch recipes and intend to pass them on to my daughter. They keep fresh my childhood memories of carefree times filled with the warmth and love of home!
8-10 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 3 cups chicken broth, divided
  • 4 cups cubed cooked peeled potatoes
  • 3 cups chopped cooked chicken
  • 1 pint shucked oysters, drained and chopped or 2 cans (8 ounces each) whole oysters, drained and chopped
  • 1 package (16 ounces) frozen peas, thawed
  • 1/2 cup chopped celery
  • 2 hard-cooked eggs, chopped
  • 1 tablespoon snipped fresh parsley
  • Butter
  • Pastry for a double-crust pie

Directions

  • In a large saucepan, stir flour and 1/2 cup chicken broth until
  • smooth. Add remaining broth; cook and stir until thickened and
  • bubbly. Cook and stir 1 minute more. Remove from the heat. Add the
  • potatoes, chicken, oysters, peas, celery, eggs and parsley; mix
  • gently. Pour into a greased 13-in. x 9-in. baking dish. Dot with
  • butter. Roll pastry into a 14-in. x 10-in. rectangle; place over
  • chicken mixture. Seal pastry edges to sides of baking dish. Cut
  • steam vents in top of pastry. Bake at 425° for 35 minutes or
  • until golden brown. Yield: 8-10 servings.

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Chicken and Oyster Pie (continued)

Nutritional Facts: 1 serving (1 cup) equals 416 calories, 17 g fat (6 g saturated fat), 106 mg cholesterol, 583 mg sodium, 44 g carbohydrate, 3 g fiber, 22 g protein.