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Oyster-Bacon Pot Pie

Source of Recipe

Southern Living


Recipe Introduction

"On the fence about oysters? Consider this Chesapeake Bay-inspired number your gateway dish. This gussied-up riff features a golden puff pastry crown over a creamy, briny filling. You can also make this recipe in a lightly greased 11- x 7-inch baking dish. Seal puff pastry sheet over filling, brush with egg wash, and bake as directed."

Recipe Link: https://www.myrecipes.com/recipe/oyster-bacon-pot-pie

List of Ingredients

◦  1 quart shucked fresh oysters, undrained
◦  4 thick bacon slices, diced
◦  3 tablespoons butter
◦  8 ounces fresh button mushrooms, thinly sliced
◦  6 green onions, sliced
◦  1 rib celery, chopped
◦  1 jalape�o pepper, seeded and minced
◦  1 clove garlic, minced
◦  2 tablespoons fresh lemon juice
◦  � cup dry white wine
◦  ⅔ cup all-purpose flour
◦  � cup heavy cream
◦  � teaspoon table salt
◦  � teaspoon ground red pepper
◦  � teaspoon freshly grated nutmeg
◦  1 teaspoon Old Bay seasoning
◦  � (17.3-ounce) package frozen puff pastry sheets, thawed
◦  1 large egg


Recipe

Place an oven rack in lower third of oven, and preheat oven to 400� F.

Drain oysters, reserving 1� 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 tablespoons drippings in Dutch oven.

Add butter and next four ingredients to Dutch oven; saut� 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 four 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-ounce ramekins. Cut pastry sheets into circles slightly larger than ramekins, and place one on top of filling in each ramekin. Whisk together egg and 1 tablespoon 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.


Makes 6 servings