Prince Edward Island'S Acadian Meat Pie Filling - cooking recipe

Ingredients

FILLING
one 5 lb. chicken
3 lbs pork, already cooked and chopped
1 medium onion, chopped finely
1 tablespoon summer savory
1 tablespoon coriander seed
2 -3 tablespoons butter
2 -3 tablespoons flour
2 chicken bouillon cubes, crushed
salt and pepper, to taste
CRUST
6 cups flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 lb lard
2 cups milk (approximately, enough to make dough soft)

Preparation

Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside.
Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened.
Mix all together; add chopped onion, spices, salt and pepper. Divide into four.
Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown.
Makes four 9\" pies.