Really easy and delicious in taste

Oyster Pot Pie

1 pint oysters, with juice
4 medium potatoes, diced, blanched in water for 1
minute to soften
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons butter, divided use
2 teaspoons flour
salt and pepper, to taste
2 cups white sauce
1 pie crust

Preheat oven to 450 degrees. Simmer oysters gently in oyster liquor until
edges curl, about 1 minute. Place half of potatoes in the bottom of a
2-quart casserole. Saute onion, celery and carrots in 2 tablespoons butter
until soft, about 5 minutes, and add flour, salt and pepper. Place onion
mixture over potatoes in pan and add oysters with 1/2 cup of oyster
liquor. Cover with remaining potatoes. Add white sauce, mixing slightly
and dot top with remaining 1 tablespoon butter. Cover with the pastry and
bake for 10 minutes. Reduce heat to 350 degrees and cook for an additional
45 minutes, or until crust is golden-brown. Serves 4.



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