Catholic Recipe: New England Chicken and Oyster Pie
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