Ingredients Jump to Instructions ↓

  1. 4 Oysters with liquor 2 Garlic - chopped

  2. 1 Green onions - fine chop

  3. 2 tablespoons 30ml Chopped celery

  4. 1 teaspoon 5ml Cayenne pepper - (or to taste)

  5. 1 cup 62g / 2 1/5oz Cooked - chopped chicken>>

  6. Leftovers are best.

  7. 1/2 cup 31g / 1.1oz All-purpose flour

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1 Double crust pie shell

Instructions Jump to Ingredients ↑

  1. Make roux of flour and oil until dark brown. Add green onions, saute 3 minutes only, stirring constantly. All at once, add oysters, oyster liquid and the chopped chicken (or turkey).

  2. Bring to medium boil, cook until ingredients thicken heavily, about 15 minutes. Add salt and pepper to taste. Pour into bottom crust and cover with top crust.

  3. Slit top crust to prevent blistering, and brush with milk or 1 egg beaten with 1 tbs. of water.

  4. Bake at 425F until crust is golden brown.

  5. Serve hot or at room temperature.

  6. Most people prefer room temperature. A young, white burgundy, such as Pouilly-Fousse, goes well with this dish.


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