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Cipaille Pot Pie

Cipaille Pot Pie created 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.

Ready In:
7hrs
Serves:
Units:

ingredients

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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@Sageca
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@Sageca
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"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."
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  1. Athina M Levesque
    Traditional cipate dough, is not just pie pastry dough. It has leavening agents in it so it actually has a breadiness to it. It is also sweeter than pie dough. It is delicious. Otherwise this recipe is spot on.
    Replies 3
  2. 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!!!
    Replies 2
  3. Sageca
    Cipaille Pot Pie Created by Sageca
    Reply
  4. 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.
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