Nothing says comfort food like a steaming, crispy pot pie. This fall, combine the briny and umami flavors of White Stone Oysters with savory and smoky bacon for this delicious and warming pot pie recipe. It’s perfect for people who don’t like raw oysters or want to try something a little different.
Ingredients:
- 1 qt. shucked fresh oysters, undrained
- 4 thick bacon slices, diced
- 3 tablespoons butter
- 8 ounces fresh button mushrooms, thinly sliced
- 6 green onions, sliced
- 1 celery rib, chopped
- 1 jalapeño pepper, seeded and minced
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- ¼ cup dry white wine
- ⅔ cup all-purpose flour
- ¾ cup heavy cream
- ¼ teaspoon table salt
- ¼ teaspoon ground red pepper
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon Old Bay seasoning
- ½ (17.3-oz.) package frozen puff pastry sheets, thawed
- 1 large egg
Steps:
- Place an oven rack in lower third of oven, and preheat oven to 400°. Drain oysters, reserving 1 1/2 cups oyster liquor.
- Cook bacon in a Dutch oven over medium heat, stirring occasionally, 8 minutes or until crisp.
- Drain bacon on paper towels; reserve 3 Tbsp. drippings in Dutch oven.
- Add butter and next 4 ingredients to Dutch oven; sauté 5 minutes. Add garlic and lemon juice; cook 1 minute. Add wine, and cook 2 minutes.
- Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in cream, next 4 ingredients, and reserved oyster liquor; bring to a boil.
- Boil, whisking constantly, 2 minutes.
- Remove from heat; stir in oysters and bacon. Spoon mixture into 6 lightly greased 12-oz. ramekins.
- Cut pastry sheets into circles slightly larger than ramekins, and place 1 on top of filling in each ramekin.
- Whisk together egg and 1 Tbsp. water; brush mixture over pastry.
- Bake at 400° on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.
← Older Post Newer Post →