Quiche and Savory Pies: Sea Pie (Six Pates)

6 skinless, boneless chicken breast halves - cubed3 pounds boneless pork roast, cubed5 pounds boneless beef sirloin, cubed6 large stalks celery, chopped4 large onions, choppedsalt and pepper to taste6 homemade 9 inch pie crustsIn a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape. Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly. Amount Per Serving  Calories: 631 | Total Fat: 31.7g | Cholesterol: 126mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 631

Total Fat: 31.7gCholesterol: 126mgSodium: 496mgTotal Carbs: 35g    Dietary Fiber: 3.4gProtein: 48.6g VIEW DETAILED NUTRITION
About: Nutrition Info

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