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Layered Meat Pie

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Canada Canada
Shared by: Julie A.

2 pounds boneless Chicken
2 pounds Lean beef
2 pounds Lean pork
4 medium coarsely chopped Onions
1/4 pound thinly sliced Salt pork
2 cups peeled & cubed Potatoes
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon ground Cloves
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Allspice
2 cups Chicken stock
2 unbaked Pie crusts

Note: Marinade the meat & onions together in the refrigerate for at least 12 hours.

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Preparation Time:

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13 Hours

7 Hours

20 Hours

Note: Marinade the meat & onions together in the refrigerate for at least 12 hours.

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Before baking, preheat oven to 400°F

Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours.

In a small bowl mix together the salt, pepper, cloves, nutmeg, cinnamon and allspice.

Roll out 2 pie crusts making them slightly thicker than for a normal pie.

Arrange the salt pork evenly in the bottom of a 3 quart casserole. Layer with 1/3 of the marinaded meat mixture and 1/3 of the potatoes. Sprinkle with 1/3 of the seasoning mixture. Cover with one pie crust cutting a small hole in the centre. Repeat with 2 more layers of meat, potatoes and seasoning mixture. Cover with remaining pie crust and cut a small hole in the centre.

Slowly add enough chicken stock through the hole in the crust until liquid appears. Cover the dish and bake in a preheated 400°F oven for 45 minutes or until liquid simmers.

Reduce the temperature to 250°F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown.

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