Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chicken And Oyster Pie
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- #91135
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup all-purpose flour
3 cups chicken broth, divided
4 cups cubed cooked, peeled potatoes
3 cups chopped cooked chicken
2 cans (8 ounce size) whole oysters, drained and chopped
1 package (16 ounce size) frozen peas, thawed
1/2 cup chopped celery
2 hard-cooked eggs, chopped
1 tablespoon snipped fresh parsley
butter or margarine
1 double-crust pie pastry
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 for 1 minute more.
Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley. Mix gently.
Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Dot with butter.
Roll pastry into a 14-inch x 10-inch rectangle, then place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry.
Bake at 425 degrees F for 35 minutes or until golden brown.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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