Instructions: **Cream sauce, aka "white sauce," is made by melting 2 tbsp butter, stir in 7 tsp flour. Continue to stir until the roux begins to brown. Add 1 cup hot milk, gradually, stirring until each addition becomes absorbed by the flour.

If too thick,
add a bit more hot milk.

Combine the chicken and oysters in a buttered casserole. Dot with two tbsp butter, add the salt and pepper, and pour the cream sauce over all. Cover the dish with a pie crust, slit to allow steam to escape. Bake at 400 F. for 35 minutes.

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