
This classic Gaspésie cipaille takes basic pantry staples and turns them into a cozy dish that brings a real taste of coastal Québec. It’s just right for bringing everyone together at the table for a big, comforting meal.
The first time I went to Gaspésie, a fishing family invited me for dinner and introduced me to this local favorite. The warmth of that night stuck with me, so now I make cipaille every winter to bring those memories back to life.
Tasty Ingredients
- Potatoes: 3 kg—these add heartiness and balance everything out
- Chicken breast: 1 kg—gives you tender, mild bites
- Beef fillet: 1 kg—brings deep, bold flavor
- Pork: 1 kg—keeps things juicy and adds nice richness
- Onions: 4 large—melt and sweeten your broth
- Chicken stock: 1.5 liters—keeps it all moist and makes a great sauce
- Herbs and garlic: turn up the taste across the board
- Pepper: use as much as you like for a little kick
For the Pie Dough
- Flour: 1 kg—any all-purpose flour, T45 or T55, works well
- Margarine: 500 g—adds flakiness
- Salt: 20 g—make sure it’s mixed in so it’s spread everywhere
- Cold water: 550 g—chilled water gets you the best texture
- Baking powder: 1 packet—makes the pastry airy
Step-by-Step Directions
- Baking the cipaille:
- Get your oven hot at 180°C. Warm up your chicken stock, then pour it over your assembled cipaille just until nearly everything's under liquid. Pop the lid on tight to keep the moisture in. Slide the whole thing in for about 4 hours, checking now and then to make sure it isn’t getting dry. Take it out when the meat pulls apart easily and the potatoes are super soft.
- Layering everything together:
- Roll out your dough, saving a third for the top. Cut the rest into squares, about 5 to 8 cm wide. Grab a big, lidded baking dish. Start with a big scoop of your potato and meat mix, laying it about 5 cm deep. Cover with dough squares. Add another layer of the meat-potato mixture, then top everything with the rest of the dough squares, spread evenly over the top.
- Prepping your filling:
- Chop the potatoes into cubes, roughly 2 cm each. Cut all your meats into evenly-sized cubes, too, so they cook the same way. Balance out the flavors with herbs, garlic, pepper, and salt however you like. Toss in the onions, chopped fine. Cover the whole mix and let it marinate in the fridge for a day. You want those flavors to really pop.
- Pie dough prep:
- Grab a big bowl and mix your flour together with baking powder. Drop in cubes of margarine and rub them in with your fingers, aiming for a sandy look. Next, add the salt, then slowly pour in cold water as you stir, just until it comes together. Try not to mess with it too much. Wrap your dough up and stash it in the fridge while you work on the other stuff.
Slow baking is the real trick here. My grandma from Gaspésie always said you’d know cipaille was ready when the smell filled up the whole house. Letting it cook low and slow is what turns everyday stuff into something special.

Storage & Warming Up
Your cipaille keeps great in the fridge for up to 4 days—just use a tight lid. To enjoy again, cover it up and heat it in the oven at 160°C for about half an hour. Or go ahead and freeze single portions for up to 3 months. If frozen, thaw it in the fridge overnight, then reheat in the oven with a splash of extra broth so it doesn’t dry out.
Regional Twists
Families in Gaspésie sometimes toss in wild game like rabbit or venison for a heartier flavor. Duck or even seafood show up in cipaille from other parts of Québec. Some cooks also like adding spices—think clove or cinnamon—for a bit more kick. Try out these extras later, once you’ve nailed the basics and want to switch things up.
Classic Sides
Keep things simple with a crisp green salad and a tangy dressing to cut through the richness. Homemade fruit ketchup is a big favorite in Gaspésie for dipping. And if you ask the locals, nothing beats a thick slice of country bread to soak up every last drop of that savory juice.
Frequently Asked Questions
- → What kind of meat works best for cipaille?
Cipaille from Gaspésie traditionally uses a mix of chicken, beef, and pork. You can switch it up with other meats like game if you prefer.
- → How can I nail the pie crust for cipaille?
To make a great dough, combine flour, margarine, baking powder, and salt. Slowly mix in cold water. Keep the dough chilled to get the best texture.
- → How long should the meat marinate?
Let the meat soak in the flavors of herbs and spices by marinating in the fridge for 24 hours.
- → Is the stock necessary for cooking cipaille?
Yes, stock is key for slow cooking the cipaille and keeping the dish tender. Use chicken broth or your favorite homemade stock.
- → Can I prepare cipaille ahead of time?
Definitely! You can make cipaille a day before and reheat it gently in the oven before serving. The flavors deepen overnight.