TRADITIONAL CAPE BRETON MEAT PIE
Submitted by Natalie MacMaster

Mom makes this every Christmas. She usually prepares it a week in advance, freezes it and takes it out on December 26th, a day of rest! Put some fiddle tunes on, grab a cup of tea, and serve with homemade cranberry sauce.
- Natalie


4 lbs. Chicken Breast (bone in, skin on)
2 lbs. Pork Roast
3 cups Chicken stock
2 1/3 cups Water
1 large Onion (finely chopped)
1 tsp. Salt
2 tsp. Instant beef bouillon mix
2 tsp. Poultry seasoning
tsp. Savory
tsp. Pepper
3 tbsp. Flour
Pastry for two to three pies

Place chicken and pork in roasting pan and add 2 cups each of water and stock. Add salt and pepper. Cover and bake at 350 F until the chicken breasts are tender, which is about one and a half hours, then remove the chicken breasts from the roasting pan and continue to cook the pork for another 1 hours (rough total cooking time for pork being 3 hours or until very tender) Let cool and skim off any fat. Remove meat from broth. Remove skin and bones and break or cut meat into small bite size pieces. Strain broth from roasting pan into saucepan and add remaining 1 cup chicken broth and onion. Bring to boil. Add seasonings including bouillon mix. In a small bowl whisk 3 tbsp flour with remaining 1/3 cup water to make a thin paste. Gradually add to saucepan and let come to a boil until slightly thickened. Season with salt & pepper to taste. Set aside 1/3 cup of gravy to be used on top crust. Combine meat mixture and gravy. Stir well. Prepare pie crusts. Fit bottom pastry into 8 or 9 inch pie plate. Spoon meat mixture into bottom crust. Add top and press overhanging pastry under and flute edges. Brush the top with reserved gravy. Cut slits in top for steam to escape. Bake in lower half of oven at 400F until brown, about 45 minutes.

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