Cipate Pie

Ingredients

• Servings: 1
• 2 pounds boneless chicken
• 2 pounds flank steak
• 2 pounds lamb tenderloin
• 1/4 pound salt lamb, sliced
• 4 onions, chopped
• 1/4 pound sliced ham
• 2 cups peeled and cubed potatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups chicken broth
• 1 recipe pastry for a 9 inch double crust pie

Recipe

• cut chicken, beef, and lamb into 1 inch cubes, and place in a large bowl. stir in onions. cover, and refrigerate overnight.
• arrange salt lamb evenly in the bottom of a 3 quart casserole dish with a cover. layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. cover with remaining pastry, and cut a small hole in the middle of that layer too. slowly add enough chicken stock through the hole until liquid appears. cover dish.
• bake at 400 degrees f (205 degrees c) for 45 minutes, or until liquid simmers. reduce temperature to 250 degrees f (120 degrees c). bake for 5 to 6 hours more, or until top crust is a rich golden brown.