Oyster Pot Pie

Garlic and Pecorino cheese give this Oyster Pot Pie plenty of flavor.

Oyster Pot Pie
Serves 6
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  1. 8 slices thick-cut bacon, chopped
  2. 2 cups chopped yellow onion
  3. 1⁄2 cup chopped celery
  4. 1 red bell pepper, seeded and diced
  5. 3 cloves garlic, minced
  6. 11⁄2 cups plus 6 tablespoons all-purpose flour, divided
  7. 1 quart raw oysters, drained 
(reserve oyster liquor)*
  8. 2 cups heavy whipping cream
  9. 1⁄4 cup shredded Pecorino 
Romano cheese
  10. 1⁄4 cup chopped fresh parsley
  11. 1 tablespoon chopped fresh sage
  12. 1 tablespoon chopped fresh thyme
  13. 11⁄2 teaspoons kosher salt, divided
  14. 1⁄2 teaspoon ground black pepper
  15. 1⁄4 teaspoon cayenne pepper
  16. 2 teaspoons baking powder
  17. 1⁄2 teaspoon baking soda
  18. 6 tablespoons cold unsalted butter, cubed
  19. 1⁄2 cup whole milk
  20. Garnish: chopped fresh thyme
  1. Preheat oven to 400°.
  2. In a 12-inch cast-iron skillet, cook bacon over medium-high heat until crisp. Remove bacon using
a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add garlic; cook until fragrant, about 1 minute.
  3. Add 6 tablespoons flour; cook, whisking constantly, until a tan roux forms. Gradually whisk in 2 cups oyster liquor and cream until smooth; cook until thickened, about 3 minutes. Remove from heat; add oysters, reserved bacon, cheese, parsley, sage, thyme, 1⁄2 teaspoon salt, black pepper, and cayenne. Bake for 20 minutes.
  4. In a large bowl, combine baking powder, baking soda, remaining 11⁄2 cups flour, and remaining 1 teaspoon salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in milk until just moistened. On a lightly floured surface, pat dough to a 1⁄2-inch thickness. Using a 3-inch round cutter, cut 6 biscuits, rerolling scraps as necessary.
  5. Carefully remove skillet from oven, and add biscuits. Bake until biscuits are golden brown, about 20 minutes more. Garnish with thyme, if desired.
  1. *If oyster liquor does not yield 2 cups, add water or bottled clam juice.
Louisiana Cookin https://www.louisianacookin.com/

Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!luc-jf17-cover-l


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