Cepout (Canadian Chicken Pie)


6 to 7 pounds fowl (or stewing hen)
15 to 20 pounds potatoes (10 to 12 pounds red potatoes, 5 to 8 pounds russet)
2 1/2 to 3 pounds yellow onions
2 pounds breakfast sausage links
6 tablespoons allspice
2 1/2 tablespoons salt
3 tablespoons black pepper
1 package refridgerated pie crust


Cut fowl into 8 to 12 serving pieces; set aside.

Chop potatoes and onions into one-inch cubes. Place in a large 8- to 12-quart soup or stock pot. Sprinkle with ⅓ of the allspice, salt and pepper.

Top potato and onion mixture with fowl and sausage, sprinkling ⅓ of the allspice, salt and pepper. Add remaining potato and onion mixture over meats, sprinkling with remaining seasonings. Cover with pie crust and cover pot.

Bake in 350-degree oven for 3 to 4 hours, checking periodically. About ⅔ of the way through, check to make sure there is enough juices, if not, add 2 cups water. Let sit for 30 minutes before serving.


8 to 12 servings


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