Print Recipe

Oyster Pie

RG

Ingredients

Filling

  • 2 (16 ounce) cans oysters or 2 pints fresh oysters
  • 6 slices bacon
  • 1/2 cup thinly sliced celery
  • 1/2 cup finely chopped onion
  • 1 (10 ounce) package frozen peas and carrots, partially thawed and broken apart
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups milk
  • 1 cup diced cooked potatoes
  • 1/2 cup diced pimiento

Topping

  • 2 cups buttermilk biscuit baking mix
  • 1/2 cup milk
  • 2 tablespoons butter

Instructions

  1. Drain and reserve 1/2 cup oyster liquid.
  2. Cook bacon crisp; dice and save 2 tablespoons drippings.
  3. Cook celery and onion in drippings until tender.
  4. Stir in peas and carrots; heat well.
  5. Blend in flour and seasonings.
  6. Stir in milk and oyster liquid. Cook until thick, stirring.
  7. Fold in potatoes, pimiento, oysters and bacon; heat.
  8. Pour into a 12 x 8 x 2-inch baking dish.
  9. Topping: Mix biscuit mix and milk. Roll and place squares on top of oyster mixture.
  10. Brush with butter.
  11. Bake at 425 degrees F for 15 minutes.

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