Cipaille Pot Pie

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 12
• 2 lbs beef, cut in cubes
• 2 lbs chicken, chicken cut in cubes
• 2 lbs lamb, 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

Recipe

• 1 preheat oven 400°f.
• 2 combine onions and cubed meats; set aside.
• 3 line large casserole or large roast pan with rolled out pasty dough.
• 4 layer ingredients in prepared pan.
• 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 cover with pastry; make a hole on center of pie to let steam escape.
• 7 cover pan with foil.
• 8 bake for 1 hour.
• 9 reduce meat to 250°f and continue cooking another 5 hours.
• 10 keep an eye on the pie to make sure it doesn't dry out. add more bouillon if necessary.
• 11 tip: cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
• 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 this will be hit!