Prince Edward Island's Acadian Meat Pie Filling

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

• Ready In: 25 hrs
• Yields: 4 pies

Ingredients

• FILLING

•  one 5 lb. chicken
• 3  lbs pork, already cooked and chopped
• 1  medium onion, chopped finely
• 1  tablespoon summer savory
• 1  tablespoon  coriander seed
• 2 -3  tablespoons butter
• 2 -3  tablespoons flour
• 2  chicken bouillon cubes, crushed
•  salt and pepper, to taste

• CRUST

• 6  cups flour
• 4  teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 3⁄4 lb  lard
• 2  cups 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.