Cipaille Pot Pie
Dive into the comforting, hearty flavors of Cipaille Pot Pie, a traditional French-Canadian dish perfect for gathering around the table. This slow-cooked masterpiece combines layers of tender chicken, pork, and veal (or beef) with savory potatoes, aromatic onions, and a medley of herbs like thyme and bay leaves, all nestled under a flaky, buttery pastry crust. Slowly baked to perfection, the pie is richly infused with chicken or beef broth, with the option to add dry white wine for an extra depth of flavor. Perfect for cozy family dinners or special occasions, this rustic dish is a celebration of time-honored cooking techniques and satisfying, homey flavors. Let the tantalizing aroma fill your kitchen as it bakes to golden perfection, promising a meal that’s worth every bite.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Unsalted butter
- 2 large Eggs
- 0.5 cup Cold water
- 2 teaspoons Salt
- 1 pound Chicken (boneless, skinless thighs or breasts), diced
- 1 pound Pork shoulder, diced
- 1 pound Veal or beef stew meat, diced
- 3 cups Peeled, diced potatoes
- 1 large Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 teaspoon Ground black pepper
- 3 cups Chicken or beef broth
- 0.5 cup Dry white wine (optional)
Instructions
Prepare the dough: In a large bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Beat the eggs lightly and add them to the flour mixture along with cold water. Mix just until the dough comes together. Divide the dough into two portions (one slightly larger than the other) and wrap in plastic wrap. Chill for at least 1 hour.
In a large mixing bowl, combine diced chicken, pork, and veal or beef. Add onions, garlic, thyme, black pepper, and a pinch of salt. Mix well to coat the meat.
Preheat your oven to 325°F (165°C).
Roll out the larger portion of dough on a floured surface to fit a deep casserole dish or Dutch oven. Ensure it covers the bottom and sides of the dish with some overhang.
Layer the diced potatoes into the bottom of the prepared dish. Add a layer of mixed meats. Continue alternating layers of potatoes and meat until all ingredients are used, finishing with a layer of potatoes.
Tuck the bay leaves into the layers. Slowly pour the chicken or beef broth (and white wine, if using) over the filling until the liquid reaches just below the top layer.
Roll out the remaining dough to make the top crust. Place it over the filling and seal the edges by crimping or folding the overhang underneath itself.
Cut a few small slits in the top crust to allow steam to escape.
Cover the dish with a lid or aluminum foil and bake in the preheated oven for 4 hours. Check occasionally to ensure the liquid has not evaporated completely; if needed, add a bit more broth.
Increase the oven temperature to 375°F (190°C) for the last 30 minutes of cooking. Remove the lid or foil to allow the crust to brown.
Once golden and bubbly, remove the Cipaille from the oven and let rest for 15 minutes before serving.
Nutrition Facts
Calories |
6469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.2 g | 386% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1686 mg | 562% | |
| Sodium | 8388 mg | 365% | |
| Total Carbohydrate | 516.2 g | 188% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 16.1 g | ||
| Protein | 405.8 g | 812% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 450 mg | 35% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 7871 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
