Prince Edward Island's Acadian Meat Pie Filling

Submitted by Annacia

"Direct from Canada's P.E.I. to you. This will make 4 9inch pies. Can be frozen before baking."

 

• Ready In: 25hrs
• Ingredients: 14
• Yields: 4 pies

ingredients

• FILLING

• one 5 lb. chicken
• 1360.77 g pork, already cooked and chopped
• 1 medium onion, chopped finely
• 14.79 ml summer savory
• 14.79 ml coriander seed
• 29.58-44.37 ml butter
• 29.58-44.37 ml flour
• 2 chicken bouillon cubes, crushed
• salt and pepper, to taste

• CRUST

• 1419.54 ml flour
• 19.71 ml baking powder
• 7.39 ml salt
• 340.19 g lard
• 473.18 ml milk (approximately, enough to make dough soft)

directions

1. Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside.
2. Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened.
3. Mix all together; add chopped onion, spices, salt and pepper. Divide into four.
4. Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown.
5. Makes four 9" pies.