Cheri wrote:
>

> Here is a great recipe for Oyster Pot Pie that I found in a magazine years
> ago. I like to make them at least once during the holidays. Really pretty
> easy and good.
>
> Oyster Pot Pie
>
> Pastry
> 1 cup all purpose flour
> 1/4 tsp salt
> 1/4 cup cold unsalted butter
> 1 and 1/2 TBS cold shortening
> 2-3 TBS ice water
>
> Oyster Filling
> 1 pint fresh shucked oysters
> Heavy cream
> 2 TBS unsalted butter
> 1/4 cup chopped onion
> 1/4 chopped celery
> 1/4 cup chopped carrot
> 2 TBS all purpose flour
> 1/2 tsp salt
> 1/8 tsp cayenne pepper
> 1 tsp worcestershire sauce
> 1 TBS chopped parsley
>
> Make Pastry:
> 1. Use your favorite method of making the pastry, and divide dough into
> fourths.
> Shape each into a disk shape, wrap and refrigerate while making filling.
>
> Make Filling:
> 1. Drain oysters, reserving liquor. Add enough heavy cream to oyster liquid
> to make one cup. Set aside.
>
> 2. Melt 2 TBS butter in medium saucepan over medium heat. Add onion. celery,
> and carrot. Saute 5 minutes.
>
> 3. Stir in 2 TBS flour until blended. Stir in oyster liquor mixture, 1/2 tsp
> salt, cayenne, and Worcestershire sauce.
> Cook, stirring constantly until mixture thickens and boils.
>
> 4. Add oysters. Heat, stirring very gently, 2-3 minutes until oysters start
> to become firm and hold their shape.
>
> 5. Divide creamed oysters between 4 shallow (10-12 oz) individual casserole
> dishes. Cool 10 minutes and sprinkle
> with parsley.
>
> To assemble:
> 1. Preheat oven to 375 F. Roll out each piece of pastry on floured surface
> until thin and slightly larger than top of casseroles.
> Fit over tops of casserole dishes. Trim pastry. Seal and flute the pastry to
> top edge of dishes. Make slits for escaping steam.
>
> 2. Arrange dishes on baking sheet to catch any errant juices. Bake at 375 F.
> for 15-20 minutes until crust is lightly browned.

Thanks for that, Cheri. I've saved it in my recipe folder and will try it
sometime. It sounds good.

Gary