Oyster-Bacon Pot Pie Recipe

Name: Oyster-Bacon Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Place an oven rack in lower third of oven, and preheat oven to 400u00b0. 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; 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.
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 400u00b0 on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 qt. shucked fresh oysters, undrained, 4 thick bacon slices, diced, 3 tablespoons butter, 8 ounces fresh button mushrooms, thinly sliced, and more.

Yes, Oyster-Bacon Pot Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster-Bacon Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions