Time 9h Yield 12 serving(s) Number Of Ingredients 18 Steps:
Please Read Carefully. The chicken, veal, beef and pork can be put into the pie either cooked or raw. If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes. Same for the beef, pork and veal, remove any excess fat or nerves from your meat. If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat. Cut all meats into cubes. Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies. In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats. In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies. Do this until you are almost to the brim of casserole dish. Cover your layers with chicken broth. To Make Pastry. In a mixing bowl sift the flour, salt and baking powder. Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour. Keep working the flour and shortening until your pastry looks like crumbles. Add the milk and mix with the knives until your pastry forms a ball. Take your pastry and kneading into one big ball. Spread your pastry with your fingers on top of ingredients. Cut slits in pastry for steam to escape from. Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours. It is better to let sit in fridge overnight. If you want to make this for supper you better start in the early morning. Bake in 300°F oven for 2 hours. To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until Pastry is brown and your gravy inside is thick.
Time 12h Yield 15-20 serving(s) Number Of Ingredients 8 Steps:
The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell’s Soup. Add water, 2 cans Campbell’s Soup, salt,pepper, and ground pork and hamburger meat to a large pot. Boil ingredients until the meat is fully cooked. Taste to see if it needs more salt or not. Peel and cube potatoes and mix with the last 2 cans of soup; set aside. For the full recipe, use a turkey basting pan with lid to bake this. For smaller recipe, use a stock pot. Line the bottom of the pan with dough. Fill the bottom of the pan with half of the cubed potatoes. Pour the meat and stock on top of the potatoes. Pour the last half of the potatoes on top of the meat and stock. You should be able to see stock peeping through the top layer of potatoes. Cover and seal with the dough. Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook. Cover with foil or lid. Bake for 1 hour at 400 degrees or until it is boiling. Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller. Serve immediately and enjoy.
