Best 2 Cipaille Pot Pie Recipes

**Cipaille: A French Country Pie With a Rich History and Irresistible Rustic Charm**

Cipaille is a traditional dish that epitomizes the hearty and comforting cuisine of the French countryside. Originating in the mountainous region of Dauphiné, it has been passed down through generations, evolving into a beloved dish enjoyed in homes and restaurants alike. Cipaille is a type of pot pie made with a flavorful combination of meat, vegetables, and a luscious creamy sauce, all encased in a golden, flaky crust. Its distinct characteristics lie in the use of local ingredients, the harmonious blend of flavors, and the rustic charm it exudes. This article delves into the intricacies of Cipaille, presenting two delectable recipes that showcase its variations and versatility. The classic Cipaille recipe captures the essence of this dish, featuring tender chicken, an array of vegetables, and a creamy white sauce, while the vegetarian Cipaille offers a plant-based alternative with a medley of colorful vegetables and a rich tomato-based sauce. Embark on a culinary journey as we explore the history, ingredients, and step-by-step instructions for preparing this French countryside delicacy.

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 complex flavor and texture. Some good options include carrots, celery, onions, peas, and corn.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Use a good quality chicken broth. This will make a big difference in the flavor of your pot pie.
Season the filling to taste. Add salt, pepper, and other herbs and spices to your liking.
Use a thickener. This will help to thicken the filling and prevent it from being runny. Some good options include flour, cornstarch, or arrowroot powder.
Bake the pot pie until the crust is golden brown and the filling is bubbly. This usually takes about 30-40 minutes.

Conclusion:

Cipaille pot pie is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. Whether you like your pot pie with a creamy or a flaky crust, with chicken or vegetables, or with a thick or a thin filling, there is a cipaille pot pie recipe out there for you. So next time you are looking for a hearty and satisfying meal, give cipaille pot pie a try!