Cipaille Pot Pie

1. 1

   Preheat oven 400u00b0F.

2. 2

   Combine onions and cubed meats; set aside.

3. 3

   Line large casserole or large roast pan with rolled out pasty dough.

4. 4

   Layer ingredients in prepared pan.

5. 5

   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.

6. 6

   Cover with pastry; Make a hole on center of pie to let steam escape.

7. 7

   Cover pan with foil.

8. 8

   Bake for 1 hour.

9. 9

   Reduce meat to 250u00b0F and continue cooking another 5 hours.

10. 10

    Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.

11. 11

    Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.

12. 12

    Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.

13. 13

    This will be hit!

* Per serving · 4 servings · Values may vary.

No additional tips available.