Layer Pot-Pie ( Hunter'S) Recipe

Name: Layer Pot-Pie ( Hunter'S)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie dough:; 21/4 cups all purpose flour; 1/4 lb vegetable shortening or lard; 1/4 t.s Baking Soda; 1/4 t.s. Baking Powder; Salt to taste; Mix all dry ingredients.; Beat 3 eggs together with enough water to produce 1 cup of liquid; Pour into the flour mixture. Mix to produce dough. Roll dough as needed; Meats:; 2 1/2 lbs of pork cut in 3/4 inch cubes; 2 1/2 lbs of beef cut in 3/4 inch cubes; 2 1/2 lbs of chicken cut 1 inch cubes; (any mix of meats; veal, rabbit, deer, moose or partridge as long as the 8 lbs of meat is respected; 5-8 strips of bacon to put at the bottom of the pot; 1 large onion finely chopped; 1 1/2 lbs of potatoes sliced or cubed, to taste; Salt & pepper to taste; Enough chicken broth to fill pot ( about 3 cups )

Servings: persons

Pie dough:
21/4 cups all purpose flour
1/4 lb vegetable shortening or lard
1/4 t.s Baking Soda
1/4 t.s. Baking Powder
Salt to taste
Mix all dry ingredients.
Beat 3 eggs together with enough water to produce 1 cup of liquid
Pour into the flour mixture. Mix to produce dough. Roll dough as needed
Meats:
2 1/2 lbs of pork cut in 3/4 inch cubes
2 1/2 lbs of beef cut in 3/4 inch cubes
2 1/2 lbs of chicken cut 1 inch cubes
(any mix of meats; veal, rabbit, deer, moose or partridge as long as the 8 lbs of meat is respected
5-8 strips of bacon to put at the bottom of the pot
1 large onion finely chopped
1 1/2 lbs of potatoes sliced or cubed, to taste
Salt & pepper to taste
Enough chicken broth to fill pot ( about 3 cups )

1
Mix all the meats with the onion and salt & pepper, let stand for 1 hour in the fridge.
2
Layering of pot pie: In a large cooking pot
3
Place bacon strip at the bottom of the pot
4
Place a thin layer of dough ( 1/4 inch) on top of bacon
5
Place a layer of meat on top of dough
6
Place a layer of potatoes on top
7
Alternating, dough-meat-potato, fill pot with ingredients and finish with a layer of dough. (some will only layer meat and potatoes and finish with only one layer of dough on topless dough.)
8
Puncture holes in the top layer and gradually add chicken broth until liquid makes it to UNDER the top layer.
9
Put lid on pot
10
Place in a pre-heated oven at 350u00b0 F, for 1 hour.
11
Bring down the heat to 275u00b0 F and cook for minimum 5 hours (best for 8 hours)
12
Remove lid for last hour of cooking to get a golden brown crust.

3259

kcal

Calories

153

Fat

155

Carbs

304

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pie dough:, 21/4 cups all purpose flour, 1/4 lb vegetable shortening or lard, 1/4 t.s Baking Soda, and more.

Yes, Layer Pot-Pie ( Hunter'S) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layer Pot-Pie ( Hunter'S)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions