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Cipate Pie

Andrea

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!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 62.1 g
  • 124%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

TastyTania
11
1/27/2008

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

moocher
8
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

saborbright
5
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.