Best 7 Chicken And Oyster Pie Recipes

Chicken and oyster pie: a classic combination of creamy chicken stew and plump, briny oysters nestled in a flaky, golden crust. This hearty and flavorful dish has been a favorite for centuries and can be found in cookbooks dating back to the 17th century. Whether you prefer a traditional or a modern twist, there are endless variations to suit every palate. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect chicken and oyster pie!

Let's cook with our recipes!

CHICKEN AND OYSTER PIE

Chicken And Oyster Pie image

Provided by mary01

Time 45m

Yield 6

Number Of Ingredients 11

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

Steps:

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.

CHICKEN AND OYSTER PIE

Chicken and Oyster Pie image

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!

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1/4 cup 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-boiled large eggs, chopped
1 tablespoon snipped fresh parsley
Butter
Pastry for a double-crust pie

Steps:

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 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-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.

Nutrition Facts :

CAJUN OYSTER PIE

Cajun Oyster Pie image

A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

Provided by KTEEKIMO

Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

3 thick slices bacon
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
¾ cup milk
18 shucked oysters, drained with liquid reserved
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
2 (9 inch) unbaked 9 inch pie crusts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
Bake in preheated oven for 30 minutes, until crust is golden.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g

OYSTER SAUCE CHICKEN

Oyster Sauce Chicken image

Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They'll love you forever! Best served over sticky white rice, if desired. Enjoy!

Provided by TAGOILELAGI

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
¾ cup white sugar
¼ cup water

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 45.6 g, Cholesterol 157.9 mg, Fat 28.9 g, Fiber 0.2 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 2056.7 mg, Sugar 37.5 g

CHICKEN AND OYSTER PIE

Chicken and Oyster Pie image

A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 cups cooked chicken, diced
2 cups oysters
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups medium white sauce
1 pie crust (either store bought or your own recipe)

Steps:

Preheat oven to 400°F.
Combine chicken and oysters and place in a buttered casserole; add butter, salt and pepper.
Pour white sauce over meat.
Cover dish with piecrust, making several slits in crust to allow for escape of steam.
Bake for 35 minutes or until golden.

Nutrition Facts : Calories 332.1, Fat 19.5, SaturatedFat 6.5, Cholesterol 79.8, Sodium 588.5, Carbohydrate 16.4, Fiber 0.3, Sugar 3.4, Protein 21.6

CHICKEN AND OYSTER PIE

Chicken and Oyster Pie image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 pounds cooked chicken, cut into 1-inch cubes
1 dozen freshly shucked oysters, liquor reserved
3/4 cup butter
1 cup chopped celery
6 tablespoons flour
1 cup chicken broth
1 cup cream
Salt and freshly ground black pepper
1/2 teaspoon nutmeg
1/2 lemon, juiced
1/2 teaspoon lemon zest
2 pre made pie doughs

Steps:

Preheat oven to 400 degrees F.
Place chicken and oysters in casserole dish. In a saute pan, add butter and melt. Add celery and saute for 2 minutes. Stir in flour. Add broth, reserved oyster liquor, and cream, and stir until thickened. Add salt, pepper, nutmeg, lemon juice, and zest.
Roll out pie dough so it is slightly larger than the casserole dish. Pour sauce over chicken and cover with pie dough. Bake for 40 minutes.

CHICKEN AND OYSTER HOT PIE

Chicken and Oyster Hot Pie image

This is reported to be a Shaker recipe. If you like hot pie, this is as rich and smooth as they come.

Provided by bshemyshua

Categories Savory Pies

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cubed cooked chicken
2 cups chopped shucked raw oysters
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 unbaked pie crusts
2 cups light cream (single cream) or 2 cups half-and-half
4 tablespoons butter
4 tablespoons plain flour
1/2 teaspoon dry mustard

Steps:

Begin by making cream sauce. In a small sauce pan melt butter over medium heat.
Blend in flour with a whisk stirring to work out lumps and cook for 2 minutes.
Blend in dry mustard.
Slowly add cream or half and half whisking all the while. Continue stirring until this begins to thicken, but do not boil, reduce heat temperature if necessary to keep from scorching.
Continue to cook and stir 2-3 minutes until thickened, and smooth.
Remove from heat, set aside covered while you prepare pie.
For pie: Combine chicken and oysters and spread in first pie crust.
Drizzle butter over, then season with salt and pepper.
Pour prepared cream sauce over chicken and oysters.
Cover with second pie crust and seal edges with a fork, cut a crisscross vent hole in center top crust for steam.
Bake at 375 degrees F. for 35-40 minutes.
Pies that are allowed to set for 15 minutes or so will set up a little for slicing.

Nutrition Facts : Calories 1138.5, Fat 80.1, SaturatedFat 35.3, Cholesterol 260.5, Sodium 1128.2, Carbohydrate 57, Fiber 3.6, Sugar 0.4, Protein 46.8

Tips:

Use high-quality ingredients: The better the ingredients, the better the pie will be. Use fresh, free-range chicken and plump, juicy oysters.
Don't overcook the chicken or oysters: Overcooked chicken and oysters will be tough and chewy. Cook the chicken until it is just cooked through, and the oysters until they are just opaque.
Use a good quality pie crust: A good pie crust will make all the difference. You can use a store-bought pie crust, or make your own.
Don't overfill the pie crust: If you overfill the pie crust, the filling will spill out and the pie will be messy. Fill the pie crust to about 2/3 full.
Bake the pie in a preheated oven: A preheated oven will help the pie to cook evenly.
Let the pie cool before serving: Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Chicken and oyster pie is a classic dish that is perfect for a special occasion. It is a rich and flavorful pie that is sure to please everyone at the table. With a little planning and effort, you can easily make a delicious chicken and oyster pie at home. So next time you are looking for a special dish to serve, give chicken and oyster pie a try.