Oyster Pie

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. Filling: 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.