Making Quebec's Famous Cipates Pot Pie From SCRATCH!

Video Description

Welcome back to my channel Don't forget to comment on my videos this is the only way I'll learn what I'm doing good and what I'm not so good at, and don't be shy to ask any questions. This classic recipe for Cipaille pot pie, pronounced "Sea Pie" AKA "Pot-En-Pot" in the Madawaska region of New Brunswick and "Cipates" in the Gaspésie area of Quebec. This dish is perfect for the holiday & winter season for family gatherings. Very popular in the Madawaska region and Gaspésie regions of Quebec. Cipaille Pot Pie Ingredients: Traditionally this pot pie is made in a roaster and depending on the size of yours, you'll need the following main ingredients to make this meal. The evening before cooking Cipaille you'll have to prepare the 3 meats, veggies and spices so it can be marinade over night in your fridge. 2 lbs or 907g beef stew meat cubed 2 lbs or 907g boneless skinless chicken breasts cubed 2 lbs or 907g pork tenderloin cubed Old traditional recipes also call to add in 2 lbs of the following meats: grouse, venison, boar, or moose, which I didn't have on hand, but with the 3 meats in my recipe, they will be excellent regardless. The vegetables that will be mixed into the meat: 6 garlic buds (more or less on your liking of garlic) 2-3 medium size yellow onions (more if your roaster is larger) 3-4 stocks of celery cut into small pieces 2-3 cups potatoes cubed (do this step on day 2 when assembling the Sea Pie. If you are like me and didn't have room in the roaster pan, this can be omitted at this stage, but you can boil up some potatoes while the Cipaille has finished cooking. Then serve it along with the finish pie. Spices 1 tsp savory 1 tsp salt ½ tsp black pepper 1 tablespoon Montreal Steak spice (OPTIONAL) 1 liter of quality chicken broth 2 large balls of perogy dough, that recipe is below. Traditionally Cipaille is made with regular pie dough, but my experience has been to use perogy dough, that's how my Mother In Law Marie Michaud did it, and I loved it. Because after it's been baking along with the meats and veggies etc. for hours will become this soft spongy doughy mixture that will send your senses wild. - Combine onions and celery pieces and the cube size meat pieces and refrigerate at least 8 hours or better, over night in an air tight plastic container. - Making the perogy dough – making fresh on day 2 (but can be made the day before, wrapped tightly in the fridge, taking it out 1 hour before the pie is assembled. Perogy dough Ingredients - I doubled this batch to make this wonderful dish • 2 cups all-purpose flour • 1/4 teaspoon salt • 1 large egg • 1/2 cup hot water • [reducing hot water by 1-2 tablespoons and replacing with sour cream this will make the make the dough very soft and pliable. • 1 tablespoon vegetable oil (e.g., olive or canola oil) [does not change if recipe is doubled] Perogy Instructions 1. Bring a pot or kettle of water to a boil, or use your coffee maker to supply the water. Pour the amount of water needed to make dough into a measuring cup. Let water cool until it is still very hot to the touch (but not so hot that it burns you), about 5 minutes. 2. Just before water is ready to use, combine flour and salt in a large bowl. Make a well in the center of flour and drop in egg. With a fork or your hand, mix egg into flour so that egg is evenly distributed throughout flour to the extent possible. Pour the hot water over flour mixture a little at a time, and immediately mix in with hand. Knead dough into a ball. Continue to knead dough on counter until smooth and elastic, about an additional 5 minutes. Cover dough with upside down bowl. Let dough rest covered on counter at room temperature for about 10-20 minutes before rolling out and filling. [However, if not using immediately, wrap dough in plastic wrap and refrigerate until needed, up to 3 days. Bring dough to room temperature before rolling out.] Assembling the pie: Line the bottom of your casserole with bacon Next line one layer of the perogy dough that was rolled out and cut into 1” wide strips, leaving room in between each by approx ½ inch gap in between each Layer 1/3 of the meat mixture (if you have room in the roaster add 1/3 of the cubed uncooked potatoes) Last pour the chicken broth over the top dough layer slowly giving it time to seep down into all the layers Preheat oven to 400F and bake in the middle of the oven for 1 hour. I highly recommend placing the roaster pan on the top rack and a baking sheet pan underneath, because believe me the juices will over run down to the bottom of your oven causing a big mess and lots of smoke. After one hour turn down the over to 250F for 5 hours, checking throughout the cooking process. Depending on your oven it might take less time, check it regularly. Timecodes: 00:00 - Intro 01:12 - cutting up the meat 07:26 - cutting up the veggies 10:37 - adding the spices 13:17 - Day 2 making the perogy dough 19:46 - Rolling out eh dough 23:44 - Assemble the pie