Cipaille Meat Pot Pie Recipes

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Steps:

• In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape.
• Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.

Steps:

• Please Read Carefully.
• The chicken, veal, beef and pork can be put into the pie either cooked or raw.
• If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes.
• Same for the beef, pork and veal, remove any excess fat or nerves from your meat.
• If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat.
• Cut all meats into cubes.
• Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies.
• In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats.
• In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies.
• Do this until you are almost to the brim of casserole dish.
• Cover your layers with chicken broth.
• To Make Pastry.
• In a mixing bowl sift the flour, salt and baking powder.
• Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour.
• Keep working the flour and shortening until your pastry looks like crumbles.
• Add the milk and mix with the knives until your pastry forms a ball.
• Take your pastry and kneading into one big ball.
• Spread your pastry with your fingers on top of ingredients.
• Cut slits in pastry for steam to escape from.
• Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours.
• It is better to let sit in fridge overnight.
• If you want to make this for supper you better start in the early morning.
• Bake in 300°F oven for 2 hours.
• To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until
• Pastry is brown and your gravy inside is thick.