Best 2 Cipaille Pot Pie Recipes

Craving a comforting and hearty meal? Look no further than cipaille pot pie, a classic French dish that combines savory cipaille sausage, tender vegetables, and a golden, flaky crust. This delectable dish is perfect for chilly nights, special occasions, or simply when you want to treat yourself to a taste of French cuisine. With its rich flavors and inviting aromas, cipaille pot pie will surely become a favorite in your kitchen.

Let's cook with our recipes!

CIPAILLE POT PIE

Cipaille Pot Pie image

Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.

Provided by Sageca

Categories Savory Pies

Time 7h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef, cut in cubes
2 lbs chicken, chicken cut in cubes
2 lbs pork, cut in cubes
4 onions, finely chopped
4 cups potatoes, cut in cubes
4 cups chicken bouillon, app
1 teaspoon salt
1/2 teaspoon pepper
2 large uncooked pastry dough

Steps:

Preheat oven 400°F.
Combine onions and cubed meats; set aside.
Line large casserole or large roast pan with rolled out pasty dough.
Layer ingredients in prepared pan.
Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
Cover with pastry; Make a hole on center of pie to let steam escape.
Cover pan with foil.
Bake for 1 hour.
Reduce meat to 250°F and continue cooking another 5 hours.
Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
This will be hit!

CIPAILLE (MEAT POT PIE)

Cipaille (Meat Pot Pie) image

This is a family recipe shared by a friend and work colleague. It is a French Canadian traditional recipe called either Cipaille (pronounced sea-pie) or Ci-Pate, that originated from the Gaspé region. This dish was also a favourite at our extended family gatherings and was always something that was eagerly anticipated. It is filled with marinated meats, vegetables spices and broth and typically served with a homemade coleslaw or as a side dish for Christmas. The rule of thumb is err on the side of more rather than less.... And for an extra flavour and tenderizing, add red wine to the meat while marinating.

Provided by Kim A. Heaphy

Time P1DT4h

Yield 3 litres, 12 serving(s)

Number Of Ingredients 24

Ingredients

1 lb turkey breast
1 lb chicken thigh (reserve the skin and bones)
2 lbs pork (from shoulder roast)
2 lbs beef (from rib roast)
3 large onions (finely chopped)
1 teaspoon dried savory
1 teaspoon ground cloves
1/2 tesapoon dried savory
1/2 teaspoon cinnamon
1 teaspoon salt and pepper (to taste)
1 -2 cup chicken skin, and bones (reserved)
3 liters water
1 onion, quartered
1 celery rib
1 carrot
1 bay leaf
1 teaspoon salt and pepper (or to taste)
4 cups flour
3/4 cup shortening (Tenderflake or Crisco)
2 teaspoons salt
1 tablespoon baking powder
1 egg, beaten
2 cups cold water
5 lbs potatoes

Steps:

At least 24 hours in advance, remove bones from meat and cut into cubes of 1.5 cm (include fat, pork and beef) and mix the meat, onion and spices, the first savory, salt and pepper and refrigerate for 24 hours.
Make the broth by combining the skin and bones off the chicken, the bones of the meat, 3-4 liters of water, vegetables and seasonings in large saucepan. Bring to the boil and simmer gently for about 2 hours. Strain the broth and refrigerate.
In the morning, prepare the dough: Cut the shortening into the flour mixture, baking powder and salt with a pastry blender or two knives, until the pieces of shortening are pea-sized. Add just enough cold water and beaten egg to form a ball. Avoid excessive handling of the dough. Refrigerate for an hour.
Peel and cut the potatoes into cubes of 1.5 cm. Put them in a salt water dish to prevent darkening.
In the bottom of a large pot, alternate rows of meat and potatoes (use half of each ingredient for this step) and lightly sprinkle with some of the 1/2 teaspoon dried savory.
Roll out half the dough to the pot's diameter and place the disc on the last row. Even alternating rows of meat and potatoes and raises the second disk of dough.
Heat oven to 250'F. Make sure the pot will fit in the oven.
Using the (long!) Handle of a wooden spoon, drill a hole 2 cm in diameter in the center of the above-crust (at least break through both layers of crust). Pour the hot stock through hole and fill to the top crust.
Cover and cook in low oven until the scent makes you crazy!- at least five hours (can go 7 or 8 hours). Serve with homemade coleslaw.

Nutrition Facts : Calories 1240.8, Fat 82.9, SaturatedFat 30.4, Cholesterol 210.3, Sodium 626, Carbohydrate 70.4, Fiber 6.5, Sugar 3.9, Protein 51.1

Tips:

Use a variety of vegetables. This will give your pot pie a more flavorful and colorful filling.
Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
Use a good quality broth. This will make a big difference in the flavor of your pot pie.
Don't be afraid to experiment with different spices and herbs. This is a great way to personalize your pot pie and make it your own.
Be patient. Pot pie takes a while to cook, but it's worth the wait.

Conclusion:

Cipaille pot pie is a delicious and hearty dish that is perfect for a cold winter day. It's also a great way to use up leftover chicken or turkey. With a few simple tips, you can make a pot pie that your family and friends will love.