Name: Cipaille Pot Pie
Prep time: 1 h
Cook time: 6 h
Total time: 7 h
Yield: 12 serving(s)
Ingredients: 2 lbs beef, cut in cubes; 2 lbs chicken, chicken cut in cubes; 2 lbs pork, cut in cubes; 4 onions, finely chopped; 4 cups potatoes, cut in cubes; 4 cups chicken bouillon, app; 1 teaspoon salt; 1/2 teaspoon pepper; 2 large uncooked pastry dough

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Recipe by 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.

Ready In:: 7hrs
Serves:
Units:

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ingredients

2 lbs beef, cut in cubes
2 lbs chicken, chicken cut in cubes
2 lbs pork, cut in cubes
4 onions, finely chopped
4 cups potatoes, cut in cubes
4 cups chicken bouillon, app
1 teaspoon salt
¹⁄₂ teaspoon pepper
2 large uncooked pastry dough

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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RECIPE MADE WITH LOVE BY

@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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review by Athina M Levesque

11/21/2017

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
review by Lianne L.

3/7/2017

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
photo by Sageca

12/10/2007

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creation by Sageca

12/5/2007

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.