Cipate Pie 

2 pounds boneless chicken
2 pounds beef
2 pounds pork
4 medium chopped onions
1/4 pound sliced salty pork
2 cups potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chicken broth
1 double pie crust
                   
1. Cut chicken, beef, and pork into 1 inch cubes, and place
   in a large bowl. Stir in onions. Cover, and refrigerate
   overnight. 
2. Arrange salt pork evenly in the bottom of a 3 quart
   casserole dish with a cover. Layer with 1/3 of the meat
   mixture and 1/3 of the potatoes; season with salt and
   pepper. Roll out half of the pastry a little bit thicker than
   for a normal pie and arrange on the potato layer, cutting
   a small hole in the middle. Repeat with 2 more layers of
   meat and potatoes seasoned with salt and pepper.
   Cover with remaining pastry, and cut a small hole in the
   middle of that layer too. Slowly add enough chicken
   stock through the hole until liquid appears. Cover dish. 
3. Bake at 400 degrees F for 45 minutes, or until liquid simmers.
   Reduce temperature to 250 degrees F. Bake for 5 to 6 hours more,
   or until top crust is a rich golden brown.