oyster pot pie

oyster pot pie half recipe


Serves 3






  4 slices thick-cut bacon, chopped

  1 cups chopped yellow onion

  1⁄2 cup chopped celery

  1/2 red bell pepper, seeded and diced

  2 cloves garlic, minced

  3 tablespoons all-purpose flour or Wondra

  1 pint raw oysters, drained (reserve oyster liquor)*

  1 cups heavy whipping cream

  1⁄8 cup shredded Pecorino Romano cheese

  1⁄8 cup chopped fresh parsley

  1/2 tablespoon chopped fresh sage

  1 teaspoon dried thyme

  kosher salt, to taste

  1⁄2 teaspoon ground black pepper

  1⁄4 teaspoon cayenne pepper, optional

  1 small tube of Grands biscuits





  1Preheat oven to 400°.



  2In a 12-inch cast-iron skillet, cook bacon over medium-high heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add garlic; cook until fragrant, about 1 minute.



  3 Add 6 tablespoons flour; cook, whisking constantly, until a tan roux forms. Gradually whisk in 2 cups oyster liquor and cream until smooth; cook until thickened, about 3 minutes. Remove from heat; add oysters, reserved bacon, cheese, parsley, sage, thyme, 1⁄2 teaspoon salt, black pepper, and cayenne. Bake for 20 minutes.



  4 Carefully remove skillet from oven, and add biscuits. Lower the oven to 375 deg. and bake until biscuits are golden brown, about 20 minutes more. Garnish with thyme, if desired.


Serve and enjoy.