The recipe below makes two meat pies, made in normal pie dishes. A meat pie like this is a traditional Acadian dish on Prince Edward Island, Canada. The Francophone community actually has a Meat Pie Baking Competition each year! I remember having meat pie served alongside steamed mussels back before I had to go GF. The lack of flavoring used in this recipe may seem surprising, but it turns out quite nice - the mixture of pork and chicken make for a lovely meat pie. This recipe is based on a recipe by Chef Robert Pendergast. My youngest got to make at her French school! So fun! Obviously, I've tweaked things a bit, as I usually do. I also needed to adjust things so it has a tasty gluten-free crust.  I have never before made a yeast crust pie, but the crust on this is lovely.  These pies take 2 days to make, because you'll want to make the meat one day, then let it chill. Enjoy! 

Delicious Gluten-Free Acadian Meat Pies, fresh from the oven!

A slice of pie, with bunny decoration on top. 

My youngest, rolling out the dough. She helped me make the pies. (Her arm bruise is from fencing! My girls do fencing twice a week.)

Acadian Meat Pie

Makes 2 pies (or several smaller pies)

*It is best to make the meat one day ahead, so it can be cooked and chilled prior to filling the pie and baking.* 

Preparing the Meat Filling: (best to do 1 day ahead)

In a large pot, add and cover with cold water:

750 g piece fresh boneless pork loin, cut into a few large chunks

1 large onion, diced

1 tsp salt

Bring to a boil, then lower heat to somewhere around medium-low to medium to keep it simmering nicely.  After the meat has been cooking for 1 hour, add to the pot: 

750 g chicken thigh and/or chicken leg (bone-in)

Let it return to a simmer and let simmer another 1 hour.  If the water level ever becomes too low, you can add a bit of water to your pot. You want to make sure the meat is covered.  After the 1 hour of simmering both pork and chicken, check the tenderness of your pork at this point. If it isn't shredding fairly easily, you can let it simmer another 30-45 minutes.  The chicken meat should be tender and looking like it is falling off the bones. 

Using a slotted spoon, remove the onion and meat. The onion can go directly into the storage container. Remove all bones and chicken skin (my preference is to remove the skin). Dice or shred the meat into small pieces. I like to aim for 1 cm square type size.  Save the onion and meat in a container in the refrigerator.  You can save the broth to use in another recipe, if desired.  

I found that I ended up with approx 48 oz of meat/onions to be chilled and divided between the two pies.  Let the meat chill until needed for making the pies.

Preparing the Pie Crust:

Preheat oven to 400 F. Have two pie dishes (or several smaller) out and ready to fill with the meat pies.

Mix together, then set aside to rest 5-10 minutes, until nice and bubbly: 

1/3 cup warm water

1 tsp sugar

1 1/2 tsp yeast

Chop together using a pastry cutter: 

3 cups Kristin's Gluten-Free Flour mix

3/4 cup chilled butter, salted

1 tsp salt

Add, and chop in

1 egg

Add and stir together: 

yeast mixture, from above

1/2 cup warm water (additional) 

Divide the dough in half. Divide each of those dough balls into approximately 2/3 and 1/3 amounts. Roll out the dough between plastic wrap a 2/3 amount of dough for the bottom of your pie crust.  Fill the crust with half the chilled meat filling. (I like to give it a nice stir to mix up the meat and onions before filling).  Roll out the 1/3 amount to top the pie.  Repeat with the remaining dough for the second pie. 

Trim off the excess crust around the top edges of the pies. Pinch the edges, if desired. I like to use a plastic bag over my hand so it doesn't stick to the dough.  

This girl declared herself an expert after learning to make these at school and rolled out all the bottoms and tops for our pies!

Popping a bottom crust into the pie. Using plastic wrap helps make it SO easy.

Filling the meat pies.

Bottom crusts in, meat filling added, and ready to top the pies!

Excess trimmed off the edges.

Pinched/crimped the first pie on the left. The pie on the right is filled and ready to top!

Adding on the top crust, ready to trim & crimp the edges on the second pie on the right.

Cut a few vent holes in each pie. Use the extra crust to decorate the top of the pie, as desired.  

Decorated with excess dough and some air vent holes poked in.

Preheat the over to 400 F.  Let the pies rise at room temperature for 15 minutes.  Bake pies at 400 F about 25-30 minutes, until a nice golden brown.  Remove from oven to a cooling rack.

Browned and fresh from the oven!

*Yes, you can certainly make different sizes of pies. My daughter made a smaller pie when they made it at school.  The bake time should be 20-25 minutes for a smaller pie, since you still want the crust to end up nicely browned. 

Enjoy! 

Ready to serve! Yum! We added veggies on the side. 

Gluten-Free Acadian Meat Pie Recipe by Successfully Gluten Free!