Best Oyster Bacon Pot Pie Recipes

OYSTER BACON POT PIE image

Categories Bacon

Yield 6

Number Of Ingredients 18

1 qt shucked fresh oysters, undrained
4 thick bacon slices, diced
3T butter
8oz fresh button mushrooms, thinly sliced
6 green onions, sliced
1 celery rib, chopped
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
2T fresh lemon juice
1/4C white wine
2/3C all-purpose flour
3/4C heavy cream
1/4t salt
1/4t ground red pepper
1/4t freshly grated nutmeg
1t Old Bay seasoning
1/2 package frozen puff pastry sheets, thawed
1 large egg

Steps:

Place an oven rack in lower third of oven, and preheat oven to 400 degrees. Drain oysters, reserving 1 1/2C oyster liquor. Cook bacon in a Dutch oven over medium heat, stirring occasionally, 8 minutes or until crisp. Drain bacon on paper towels; reserve 3T drippings in Dutch oven. Add butter and next 4 ingredients to Dutch oven; saute 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. 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 1T water; brush mixture over pastry. Bake at 400 degrees on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.

Oyster-Bacon Pot Pie image

Provided by @MakeItYours

Number Of Ingredients 18

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

Steps:

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