|2||lb||Boneless chicken meat|
|4||md||Onions, coarsely chopped|
|1/4||lb||Salt pork, thinly sliced|
|2||c||Potatoes, peeled and cubed|
|1/2||ts||Ground black pepper|
|1/4||ts||Mixed ground cloves, nutmeg, cinnamon, allspice|
|2||c||Chicken stock (approximate)|
Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.
Servings: 8 to 10
Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight.
Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the centre.
Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown.
Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis