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Chicken And Oyster Pie Recipe
|Chicken breast||1 Large, cut into strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Oyster liquor||2 Tablespoon, made to 0.25 cup with water|
|Cayenne pepper||1 Pinch|
|Light cream||1⁄2 Cup (8 tbs)|
|Milk||2 Tablespoon (Adjust Quantity As Needed)|
|8 inch baked pastry shell||1 (Basic Pastry)|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Pimientos||2 (Form Can Or Jar, For Garnish)|
Serving size: Complete recipe
Calories 2492 Calories from Fat 721
% Daily Value*
Total Fat 159 g244.9%
Saturated Fat 44.1 g220.4%
Trans Fat 0.1 g
Cholesterol 773.1 mg
Sodium 1038.7 mg43.3%
Total Carbohydrates 147 g49.1%
Dietary Fiber 3.2 g12.9%
Sugars 6.2 g
Protein 125 g249.7%
Vitamin A 173.8% Vitamin C 295.1%
Calcium 23.9% Iron 175.3%
*Based on a 2000 Calorie diet
Heat butter in saute pan.
Add chicken and mushrooms; cook quickly a few minutes.
Heat oyster liquor and water; put in oysters.
Leave 7 to 8 minutes, off the heat; lift out into bowl.
Add chicken, mushrooms, salt, pepper, and sugar.
Stir cream (except 1 tablespoon) into oyster liquor.
Add cornstarch, mixed smoothly with a little milk; stir until boiling.
Boil 1 minute.
Mix 1 tablespoon cream with egg yolk.
Stir a little hot sauce into it; return to pan.
Add all other ingredients.
Check seasoning; heat through.
Pour into warm pastry shell.
Sprinkle with parsley; decorate with strips of pimiento.