- 2 pounds boneless chicken
- 2 pounds flank steak
- 2 pounds pork tenderloin
- 1/4 pound salt pork, sliced
- 4 onions, chopped
- 1/4 pound sliced ham
- 2 cups peeled and cubed potatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chicken broth
- 1 recipe pastry for a 9 inch double crust pie
- Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
- 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.
- 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.
05/28/2019
recipepes.com
cipate pie, recipe
PT15M
PT1H
5
455 calories
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