Oyster-Bacon Pot Pie

Southern Living
Oyster-Bacon Pot PieRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

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.

Makes 6 servings

Ingredients

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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
1/4 cup dry white wine
2/3 cup all-purpose flour
3/4 cup heavy cream
1/4 teaspoon table salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly grated nutmeg
1 teaspoon Old Bay seasoning
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg

Preparation

Hands-on: 50 Minutes
Total: 1 Hour, 50 Minutes

1. 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.

2. 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.

3. 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.

4. Bake at 400° on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.

Created date

December 2014