Preparation:
Make roux of flour and oil until dark brown. Add green onions, sauté 3 minutes only, stirring constantly. All at once, add oysters, oyster liquid and the chopped chicken (or turkey).
Bring to medium boil, cook until ingredients thicken heavily, about 15 minutes. Add salt and pepper to taste. Pour into bottom crust and cover with top crust.
Slit top crust to prevent blistering, and brush with milk or 1 egg beaten with 1 tbs. of water.
Bake at 425F until crust is golden brown.
Serve hot or at room temperature.
Most people prefer room temperature. A young, white burgundy, such as Pouilly-Fousse, goes well with this dish. |
