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Chicken and Oyster Pie


2 cups diced cooked chicken
1 cup chicken broth
1 cup milk
1 cup oysters – drained
2 pie crusts

1 tablespoon butter
1 tablespoon flour
salt and pepper
1 tablespoon chopped parsley

Put the chicken in a saucepan with the broth, milk, and oysters. Simmer ½ hour. Line a greased baking dish or pie pan with piecrust. Melt the butter and mix to a smooth paste with the flour. Mix pastes with meat in saucepan and brings to a boil, stirring constantly. Add salt and pepper to taste and parsley. Put filling in piecrust and top with second crust. Bake at 350 degrees 20 – 25 min. Serves 6.