Ingredients
1/4 cup all-purpose flour3 cups chicken broth, divided4 cups cubed cooked peeled potatoes3 cups chopped cooked chicken1 pint shucked oysters, drained and chopped or 2 cans (8 ounces each) whole oysters, drained and chopped1 package (16 ounces) frozen peas, thawed1/2 cup chopped celery2 hard-boiled large eggs, chopped1 tablespoon snipped fresh parsleyButterPastry for a double-crust pie
Preparation
In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley; mix gently. Pour into a greased 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-in. rectangle; place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425° for 35 minutes or until golden brown.
