Cipaille Pot Pie

• 2 lbs beef, cut in cubes
• 2 lbs chicken, chicken cut in cubes
• 2 lbs pork, cut in cubes
• 4 onions, finely chopped
• 4 cups potatoes, cut in cubes
• 4 cups chicken bouillon, app
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 large uncooked pastry dough

1. Preheat oven 400u0b0F.
2. Combine onions and cubed meats; set aside.
3. Line large casserole or large roast pan with rolled out pasty dough.
4. Layer ingredients in prepared pan.
5. Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
6. Cover with pastry; Make a hole on center of pie to let steam escape.
7. Cover pan with foil.
8. Bake for 1 hour.
9. Reduce meat to 250u0b0F and continue cooking another 5 hours.
10. Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
11. Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
12. Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
13. This will be hit!

beef, chicken, pork, onions, potatoes, chicken bouillon, salt, pepper, pastry

Taken from www.food.com/recipe/cipaille-pot-pie-269937 (may not work)