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Cipate Pie

Rated as 4.4 out of 5 Stars

"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

servings 824
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
  2. 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.
  3. 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


Per Serving: 824 calories; 47.4 33.3 62.7 173 1247 Full nutrition

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Reviews

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Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec

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 christm...

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 mak...

My mom makes this pie for every holiday and they call it "Ci Pie" (See pie). Tastes great and not to spicy for kids.

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...