French Canadian Cipaille or Cipate (Layered Meat Pie)

French Canadian Cipaille or Cipate (Layered Meat Pie)

2 lbs. boneless chicken meat
2 lbs. lean beef
2 lbs. lean pork
4 medium onions, coarsely chopped
1/4 lb. salt pork, thinly sliced
2 cups potatoes, peeled and cubed
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. mixed ground cloves, nutmeg, cinnamon, allspice
2 cups chicken stock (approximate)

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 center. 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 center. Slowly add enough chicken stock through the hole until liquid appears. 

Cover dish and bake in a preheated 400 degree oven for 45 minutes or until liquid simmers. Reduce temperature to 250 degrees and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown.
 

Serves 8.