Cipaille Pot Pie

Directions

1. 1
   Preheat oven 400°F.
2. 2
   Combine onions and cubed meats; set aside.
3. 3
   Line large casserole or large roast pan with rolled out pasty dough.
4. 4
   Layer ingredients in prepared pan.
5. 5
   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.
6. 6
   Cover with pastry; Make a hole on center of pie to let steam escape.
7. 7
   Cover pan with foil.
8. 8
   Bake for 1 hour.
9. 9
   Reduce meat to 250°F and continue cooking another 5 hours.
10. 10
    Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
11. 11
    Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
12. 12
    Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
13. 13
    This will be hit!