Prince Edward Island's Acadian Meat Pie Filling |
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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 4 |
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Direct from Canada's P.E.I. to you. This will make 4 9inch pies. Can be frozen before baking. Ingredients:
one 5 lb. chicken |
3 lbs pork, already cooked and chopped |
1 medium onion, chopped finely |
1 tablespoon summer savory |
1 tablespoon coriander seed |
2 -3 tablespoons butter |
2 -3 tablespoons flour |
2 chicken bouillon cubes, crushed |
salt and pepper, to taste |
6 cups flour |
4 teaspoons baking powder |
1 1/2 teaspoons salt |
3/4 lb lard |
2 cups milk (approximately, enough to make dough soft) |
Directions:
1. Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside.
2. Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened.
3. Mix all together; add chopped onion, spices, salt and pepper. Divide into four.
4. Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown.
5. Makes four 9 pies.
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