The recipe for this dish was requested from me by my family since it was so good. The recipe is enhanced by the tasty addition of blue cheese crumbles. Although the soup can be served hot or cold, room temperature is preferred.
| Prep Time: | 50 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 16 |
Ingredients
- 5 pounds boneless beef sirloin, cubed
- 3 pounds boneless pork roast, cubed
- 6 skinless, boneless chicken breast halves – cubed
- 4 large onions, chopped
- 6 large stalks celery, chopped
- salt and pepper to taste
- 6 homemade 9-inch pie crusts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook and stir beef, pork, and chicken in a Dutch oven over medium-low heat until meat begins to brown. Mix in onions and celery; season with salt and pepper. Continue cooking, stirring occasionally, for 5 more minutes.
- Arrange 2 pie crusts in a single layer in the bottom of a large roasting pan. Spread 1/2 of the meat mixture over crusts. Arrange 2 more pie crusts on top, then spread with remaining meat mixture. Cover with remaining 2 pie crusts, pressing and stretching them to the sides of the pan. Poke 8 small holes on top to allow steam to escape.
- Bake in the preheated oven until top is golden brown and pie is hot and bubbly, about 1 hour.
Nutrition Facts
| Calories | 631 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 3 g |
| Protein | 49 g |
| Saturated Fat | 9 g |
| Sodium | 496 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
The name actually comes from “sea pie” and not “cipaille” or “six pâtes”, because this dish was prepared by the wives of English-speaking fishermen in the Atlantic. They were preparing this “pie” for their husband who had to go fishing all day. As all the ingredients were included in this dish, it was a complete, nutritious meal that only needed to be reheated in the confined space of the fishing boats. The name was adapted by French-speaking fishermen.
I used homemade pie pastry.
I’m from northern Ontario and although the ingredients are about right, my family only does two layers of mixed meat between three layers of dough. We also do not brown or cook the meat before. Mix the pork, beef and chicken. Divide in half. Layer of dough, meat, onions/celery, dough, meat, onions/celery then last layer of dough. Fill cast iron pot with ingredients from above then fill the pot with chicken broth until top layer of dough is covered. Cook at 400 for one hour then reduce to 250 for 4-6 hours (pending on size of cast iron pot) Checking occasionally on the side to ensure lots of juice left. Once cooked, mix thoroughly and serve. Yummy … Now I have to make some 🙂
Authentic to what we’re used to eating in Northern Ontario, Canada. Turned out just like my hubby’s mémère (grandma) used to make!
As traditionally prepared Sea-Pie is quite tasty. This was and continues to be a staple of sailors & seafarers. Sea-pie was & is essentially a layered meat pie made with meat or fish, and is known to have been served to American & British sailors during the 18th century. As a sailor I have enjoyed this dish on occasion. In Quebec this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebec dish. The French name originated as an adaptation of sea-pie.