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Catholic Recipe: New England Chicken and Oyster Pie


  • 1 5-pound chicken, cut up
  • 1 bay leaf
  • 1 onion, sliced
  • sprig of thyme
  • 1/4 pound salt pork
  • 1 pint shucked oysters
  • salt and pepper
  • paprika
  • flour
  • 1 Tablespoon chopped parsley
  • 2 cups biscuit mix
  • 1 egg, beaten
  • 1 Tablespoon cold water


Serves: 6

Prep Time: 2 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a



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Often Made With (1)

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A rich casserole with chicken and oysters, topped with biscuits.


Cover chicken with boiling water. Add bay leaf, onion, and thyme. Simmer until chicken is tender. Dice salt pork; fry until crisp; drain. Drain oysters; add liquor to chicken broth. Arrange chicken, pork scraps, and oysters in layers in shallow casserole. Season with salt, pepper, and paprika. Measure broth; thicken with 1 tablespoon flour per cup broth. Add parsley. Pour into casserole. Make biscuit dough according to directions on package. Roll out 1/4 inch thick. Cut with doughnut cutter. Place circles on casserole. Brush tops with egg mixed with cold water. Bake at 450° until crust is golden brown. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965