This layered meat pie is great if you have the time to prepare it. I am not sure where it comes from, but it is delicious if you like meat pies!!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.

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  • Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. Cover with remaining pastry, and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.

  • Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers. Reduce temperature to 250 degrees F (120 degrees C). Bake for 5 to 6 hours more, or until top crust is a rich golden brown.

Nutrition Facts

824 calories; 47.4 g total fat; 173 mg cholesterol; 1247 mg sodium. 33.3 g carbohydrates; 62.7 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2008
Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec Read More
(12)

Most helpful critical review

Rating: 3 stars
11/23/2017
I did not make this but I am québécois and this recipe derives from the lac st jean region of Quebec. Most recipes use about 5 to 6 lbs potatoes we don't use ham. Maybe salt pork but not ham. The dough is not a regular pastry dough. It has baking powder on it. Cipate is seasoned with cinnamon and cloves Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2008
Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec Read More
(12)
Rating: 4 stars
01/27/2008
Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec Read More
(12)
Rating: 5 stars
12/16/2010
Cipatte is a staple in our family and a largw number of families in northern new brunswick. We grew up with it but with game meats (moose deer rabbit ). Great alternative to turkey at christmas. Remember to keep adding water otherwise it drys Read More
(9)
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Rating: 5 stars
12/22/2010
I used this recipe and used the "Tourtiere spices " recipe on this site for the seasoning. I made a pie crust and cooked in an iron pot. Just like my friend Nelly from Quebec. In QUebec they make this for Christmas eve but it is a wonderful hearty dish for the winter. The long cooking time makes it perfect. Read More
(6)
Rating: 5 stars
08/29/2002
My mom makes this pie for every holiday and they call it "Ci Pie" (See pie). Tastes great and not to spicy for kids. Read More
(4)
Rating: 3 stars
11/23/2017
I did not make this but I am québécois and this recipe derives from the lac st jean region of Quebec. Most recipes use about 5 to 6 lbs potatoes we don't use ham. Maybe salt pork but not ham. The dough is not a regular pastry dough. It has baking powder on it. Cipate is seasoned with cinnamon and cloves Read More
(1)
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