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Food Fare: Canadian RecipesCipaille

Meat & Potato Pie

Cut the chicken and meats into 1" cubes; place in a large bowl. Mix in onions. Cover and refrigerate overnight. Next day, preheat oven to 400-degrees F. In a small bowl, combine the spices. Spray the bottom and sides of a 3-quart casserole dish with non-stick cooking spray. Divide the pastry dough into four equal parts. Roll out each portion to 1/4" thickness, large enough to line the bottom of the casserole. Line the casserole dish with one pastry round; spoon in 1/3 of the meat mixture, 1/3 of the potatoes and 1/3 of the spices. Place another pastry round on top of the potatoes, and prick the pastry with a fork to allow steam to vent. Top the pastry with another 1/3 of the meat mixture, potatoes and spices, and another pastry round. Prick the pastry again with a fork, and repeat layering once more, finishing with the pastry. Cut a 1" slit in the center of the top pastry.


Pour enough stock through the slit until liquid appears. Cover the casserole dish and bake for forty-five minutes. Reduce temperature to 250-degrees F and continue baking for three to five hours, or until top crust is golden brown.


*Similar Recipe: Tourtiere (Meat Pie; Quebec).


Related Link:

Food Fare Culinary Collection: Canadian Cuisine


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