Prince Edward Island'S Acadian Meat Pie Filling

• FILLING
• 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
• CRUST
• 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)

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.

filling, chicken, pork, onion, summer savory, coriander seed, butter, flour, chicken bouillon cubes, salt, flour, baking powder, salt, lard, milk

Taken from www.food.com/recipe/prince-edward-islands-acadian-meat-pie-filling-486184 (may not work)