Traditional Cape Breton Meat Pie
Mom makes this every Christmas. She usually prepares it a week in advance, freezes it and takes it out on December 26th, a day of rest! Put some fiddle tunes on, grab a cup of tea, and serve with homemade cranberry sauce.
– Natalie
- 4 pounds Chicken Breast (bone in, skin on)
- 2 pounds Pork Roast
- 3 cups Chicken Stock
- 2 1/3 cups Water
- 1 Onion (finely chopped)
- 1 teaspoon Salt
- 2 teaspoons Instant beef bouillon mix
- 2 teaspoons Poultry seasoning
- 1/4 teaspoon Savory
- 1/4 teaspoon Pepper
- 3 tablespoons Flour (Pastry for two to three pies)
- 1
Place chicken and pork in roasting pan and add 2 cups each of water and stock. Add salt and pepper.
- 2
Cover and bake at 350 F until the chicken breasts are tender, which is about one and a half hours, then remove the chicken breasts from the roasting pan and continue to cook the pork for another 1 ½ hours (rough total cooking time for pork being 3 ½ hours or until very tender)
- 3
Let cool and skim off any fat. Remove meat from broth. Remove skin and bones and break or cut meat into small bite size pieces.
- 4
Strain broth from roasting pan into saucepan and add remaining 1 cup chicken broth and onion. Bring to boil.
- 5
Add seasonings including bouillon mix. In a small bowl whisk 3 tbsp flour with remaining 1/3 cup water to make a thin paste. Gradually add to saucepan and let come to a boil until slightly thickened.
- 6
Season with salt & pepper to taste. Set aside 1/3 cup of gravy to be used on top crust.
- 7
Combine meat mixture and gravy. Stir well.
- 8
Prepare pie crusts. Fit bottom pastry into 8 or 9 inch pie plate.
- 9
Spoon meat mixture into bottom crust.
- 10
Add top and press overhanging pastry under and flute edges.
- 11
Brush the top with reserved gravy. Cut slits in top for steam to escape.
- 12
Bake in lower half of oven at 400F until brown, about 45 minutes.