This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Oyster Potpies

Filling:
4 slices of thick-cut bacon, chopped (placing bacon in freezer for about ½ hour makes chopping much easier)
1 medium sweet onion, diced
3 celery ribs, cut into 1" pieces
2 garlic cloves, minced
kosher salt and coarse ground pepper

Cream Sauce:
8 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
1 cup vegetable broth
2 cups heavy cream
¼ cup sherry
2 teaspoons fresh lemon juice
1 tablespoon fresh thyme leaves
½ teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon cayenne pepper
1 quart raw oysters

2 roll-out pie shells (or homemade)
1 large egg, lightly beaten

four 6" ovenproof bowls or ramekins

Filling:

In a large saucepan, cook the bacon over medium heat until the fat has rendered and the bacon is crisp. Transfer to a plate lined with paper towels.
In the same saucepan, add the onion, celery and garlic, and sauté until the onions are translucent and the celery is tender, about 10-12 minutes. Remove from heat, and set aside.

Cream Sauce:

In a large saucepan, melt the butter over medium heat. Sprinkle the flour over the butter, and cook, whisking, until a smooth paste forms. Add the broth, then whisk in the cream, a little at a time. Stir in sherry, lemon juice, thyme, coriander, salt and cayenne, and cook, stirring frequently, until the sauce thickens slightly, about 10-12 minutes. Stir in the bacon, vegetables and the oysters, along with their liquor. Remove from heat, and set aside.

Heat oven to 375°, and place a rack in the middle of the oven.

Assembly:

Place ramekins or baking dishes on a parchment-lined baking sheet. Lightly brush the rims of the bowls with egg wash.

Lightly dust a work surface with flour. Using a circular cookie cutter that's about the same diameter as the bowls, cut out rounds large enough to cover the tops of the bowls with an approximate 1" overhang.

Divide filling evenly among the bowls, to about ¾ full. Brush dough rounds with the remaining egg wash. Lay them egg-wash side down over the tops of the bowls, evenly overhanging and press to seal. Cut 1-2 slits into the tops for steam vents.

Bake pies for 35-40 minutes until the crust is golden brown. Serve hot.

*Potpies can be assembled in advance and frozen for up to 1 month. To thaw, let come to room temperature before baking. Do not cut steam vents or brush with egg wash until ready for baking.