Pot pie with oysters


April 17, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Richard Zaworski of Baltimore requested a recipe for Oyster Pot Pie. "Years ago," he wrote, "my mother made it for my family and we enjoyed it a great deal, but no one can remember the recipe."

Marlene Zaworski Mundie, no address given, responded. "I have had this recipe for a few years, but it is not a family recipe. My husband loves it. It is especially good when it snows outside. The white sauce can also be used for chipped beef." And, noting the name of the man seeking the recipe, she added, "Maybe I'll find a lost relative."

White Sauce

2 tablespoons flour

2 tablespoons butter

2 cups milk

salt and pepper, to taste

pinch of nutmeg

Heat flour and butter slowly to make roux to thicken the milk. Stir warmed milk slowly into the roux, stirring constantly, and bring to a simmer. Cook about 8 minutes, until thickened and smooth. Season to taste.

Tester Laura Reiley's comments: "This is a classic, creamy, comforting pot pie with just a hint of briny oyster flavor. If you really want the oysters to assert themselves, add another cup of oysters to the recipe. I would use smallish red potatoes for this recipe - using four russet potatoes results in too much potato. When topping the mixture with the pastry, crimp down the edges tightly so the sides don't leak, but be sure to cut a vent hole on top to release steam. Egg washing the top of the pastry results in a glossy, golden crust."

Oyster Pot Pie

Serves 4

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 (recipe below)

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.

Recipe requests

Betty Mount of Salem, Ore., is seeking a recipe for vinegar rolls. "My mother made them, but no one seems to have the recipe."

Camille Tindall of Hampstead writes that she recently "had dinner at Applebee's and had their Oriental Chicken Salad. It was wonderful, and I would love to know how it was done, including the chicken."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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