Ingredients
Pie dough:
2¼ cups all purpose flour
¼ lb vegetable shortening or lard
¼ t.s Baking Soda
¼ t.s. Baking Powder
Salt to taste
Mix all dry ingredients.
Beat 3 eggs together with enough water to produce 1 cup of liquid
Pour into the flour mixture. Mix to produce dough. Roll dough as needed
Meats:
2 1/2 lbs of pork cut in ¾ inch cubes
2 1/2 lbs of beef cut in ¾ inch cubes
2 ½ lbs of chicken cut 1 inch cubes
(any mix of meats; veal, rabbit, deer, moose or partridge as long as the 8 lbs of meat is respected
5-8 strips of bacon to put at the bottom of the pot
1 large onion finely chopped
1 ½ lbs of potatoes sliced or cubed, to taste
Salt & pepper to taste
Enough chicken broth to fill pot ( about 3 cups )
Preparation
Mix all the meats with the onion and salt & pepper, let stand for 1 hour in the fridge. Layering of pot pie: In a large cooking pot Place bacon strip at the bottom of the pot Place a thin layer of dough ( ¼ inch) on top of bacon Place a layer of meat on top of dough Place a layer of potatoes on top Alternating, dough-meat-potato, fill pot with ingredients and finish with a layer of dough. (some will only layer meat and potatoes and finish with only one layer of dough on top less dough.) Puncture holes in the top layer and gradually add chicken broth until liquid makes it to UNDER the top layer. Put lid on pot Place in a pre-heated oven at 350° F, for 1 hour. Bring down the heat to 275° F and cook for minimum 5 hours (best for 8 hours) Remove lid for last hour of cooking to get a golden brown crust.
