Cipaille Pot Pie

Recipe by Sageca
READY IN: 7hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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