Shaboom's Kitchen -- Recipe Archives - Oyster Pot Pie a la Hot Shoppe

OYSTER POT PIE a la HOT SHOPPES My buddy Joe in Florida sent me this after perfecting it to be as close to the old Hot Shoppe dish he enjoyed in the Washington, D.C. area for so many years. Try this, especially for your Holidays!

1 quart stew oysters (reserve the juice)
3 tbsp butter (divided)
1/4 cup white whine or sherry
1 stalk celery cut in 1" pieces
1 Onion coarsely chopped
1 carrot cut in 1" pieces
4 medium red potatoes
1 tablespoon flour
1/4 tsp nutmeg
salt and pepper to taste
dash of tabasco
1 pie crust for deep dish pie
3 cups of thick white sauce

Preheat oven to 425 degrees. Simmer oysters in 1 tbs of butter and wine until the ends of oysters curl.

Saute the celery onion and carrot in the other tablespoon of butter until soft (like you would for a turkey stuffing.)

Wash potatoes and leave skinned. Dice potatoes and blanch for 3 minutes in boiling water.

Add oysters and potatoes to sauteed vegetables. Add 3/4 cup of reserved oyster juices and stir in the white sauce.

Place mixture in a deep dish glass or ovenware type pie plate and cover with the pie crust. Glaze crust with a tbsp melter butter. Bake for 15 minutes and then reduce heat to 350 and cook for one hour.

SERVE HOT AND ENJOY