Savory Cipaille Gaspésie

Featured in Cozy soups to warm your heart.

Gaspésie cipaille is a classic Quebec dish made with marinated meats, potatoes, and pie dough. Start by making fresh dough, then dice the meat and potatoes, seasoning them with herbs and pepper. Let the meat marinate for 24 hours before layering it in an oven-proof dish with potatoes and dough pieces. Add enough stock to cover the layers, and bake in the oven at 180°C for about 4 hours. This slow-cooked dish is a favorite for family gatherings and pairs wonderfully with a crisp salad.

Maria from tastyhush
Updated on Sat, 21 Jun 2025 11:55:38 GMT
Savory Cipaille Gaspésie Pin it
Savory Cipaille Gaspésie | tastyhush.com

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.

Try this classic Gaspésie homemade cipaille Pin it
Try this classic Gaspésie homemade cipaille | tastyhush.com

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.

Savory Cipaille Gaspésie

A comforting Gaspésie dish with meat, potatoes, and golden crust. Perfect for enjoyable meals.

Prep Time
60 Minutes
Cook Time
240 Minutes
Total Time
300 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Difficult

Cuisine: Quebec-style Cooking

Yield: 8 Servings

Dietary: ~

Ingredients

→ Main Components

01 1 kg chicken breast
02 1 kg pork
03 3 kg potatoes
04 1 kg beef sirloin
05 4 large onions
06 1.5 liters chicken broth
07 Garlic and mixed herbs
08 A pinch of pepper

→ For the Pastry Dough

09 1 sachet baking powder
10 1 kg flour
11 500 g margarine
12 550 g water
13 20 g salt

Instructions

Step 01

In a mixing bowl, toss in the flour and baking powder. Dice the margarine into smaller bits, throw it in, and sprinkle the salt. Mix everything until smooth. Splash in the water and stir until it's all soaked in. Chill it in the fridge for now.

Step 02

Chop the potatoes into cubes. Dice up the onions and all the meats (chicken, pork, beef) into little cubes too. Add salt and pepper to taste. Cover the meat with foil and let it sit in the fridge for 24 hours.

Step 03

Combine the marinated meat with the potatoes. Grab an oven-safe dish with a lid. Lay down a 2–4 inch layer of the potato-meat mix. Put square pieces of dough (about 2–3 inches wide) on top. Keep layering and finish with dough on top.

Step 04

Pour in the chicken broth until it completely covers the dish. Cover it up and pop it in the oven at 180°C for 4 hours. Check on it every once in a while, but don't stir.

Step 05

Serve it with a simple lettuce salad for a fresh side.

Notes

  1. Letting the meat soak in the fridge for 24 hours really packs in the flavor.

Tools You'll Need

  • Mixing bowl
  • Large oven-safe dish with lid
  • Sharp knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650.5
  • Total Fat: 25.4 g
  • Total Carbohydrate: 75.2 g
  • Protein: 35.7 g