Layer Pot-Pie ( Hunter'S)

• Pie dough:
• 21/4 cups all purpose flour
• 1/4 lb vegetable shortening or lard
• 1/4 t.s Baking Soda
• 1/4 t.s. Baking Powder
• Salt to taste
• Mix all dry ingredients.
• Beat 3 eggs together with enough water to produce 1 cup of liquid
• Pour into the flour mixture. Mix to produce dough. Roll dough as needed
• Meats:
• 2 1/2 lbs of pork cut in 3/4 inch cubes
• 2 1/2 lbs of beef cut in 3/4 inch cubes
• 2 1/2 lbs of chicken cut 1 inch cubes
• (any mix of meats; veal, rabbit, deer, moose or partridge as long as the 8 lbs of meat is respected
• 5-8 strips of bacon to put at the bottom of the pot
• 1 large onion finely chopped
• 1 1/2 lbs of potatoes sliced or cubed, to taste
• Salt & pepper to taste
• Enough chicken broth to fill pot ( about 3 cups )

1. Mix all the meats with the onion and salt & pepper, let stand for 1 hour in the fridge.
2. Layering of pot pie: In a large cooking pot
3. Place bacon strip at the bottom of the pot
4. Place a thin layer of dough ( 1/4 inch) on top of bacon
5. Place a layer of meat on top of dough
6. Place a layer of potatoes on top
7. Alternating, dough-meat-potato, fill pot with ingredients and finish with a layer of dough. (some will only layer meat and potatoes and finish with only one layer of dough on topless dough.)
8. Puncture holes in the top layer and gradually add chicken broth until liquid makes it to UNDER the top layer.
9. Put lid on pot
10. Place in a pre-heated oven at 350u0b0 F, for 1 hour.
11. Bring down the heat to 275u0b0 F and cook for minimum 5 hours (best for 8 hours)
12. Remove lid for last hour of cooking to get a golden brown crust.

pie, flour, vegetable shortening, baking soda, baking powder, usalt, eggs, flour, pork, beef, chicken, veal, bacon, onion, usalt, chicken broth

Taken from www.epicurious.com/recipes/member/views/layer-pot-pie-hunters-50094398 (may not work)