Cipaille Pot Pie

READY IN: 7hrs
Recipe by Sageca

Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.

Top Review by Lianne L.

There aren't supposed to be potatoes in sea pie!!!...only meat and boillon/gravy!!!....A Tourquiere has cottage roll and potatoes....other than that the recipe sounds good!!!

Ingredients Nutrition


  1. Preheat oven 400°F.
  2. Combine onions and cubed meats; set aside.
  3. Line large casserole or large roast pan with rolled out pasty dough.
  4. Layer ingredients in prepared pan.
  5. Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
  6. Cover with pastry; Make a hole on center of pie to let steam escape.
  7. Cover pan with foil.
  8. Bake for 1 hour.
  9. Reduce meat to 250°F and continue cooking another 5 hours.
  10. Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
  11. Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
  12. Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
  13. This will be hit!

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