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Québec’s Chicken Tourtière

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A comforting Québec-style savory pie filled with warmly spiced ground chicken and tender potatoes in a rich gravy, baked inside a flaky golden double crust.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 slices
  • Category: Main Course
  • Method: Baking
  • Cuisine: Canadian
  • Diet: Halal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt (for pastry)
  • 1 cup cold unsalted butter, cut into cubes
  • 6 to 8 tablespoons ice water
  • 1 pound (450 g) ground chicken
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and finely diced (about 1 cup)
  • 1/2 cup chicken broth
  • 1/4 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt (for filling)
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon all-purpose flour (for thickening)
  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Make the pastry: In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing just until dough comes together. Divide into 2 discs, wrap, and refrigerate at least 30 minutes.
  2. Make the filling: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Add ground chicken and cook until no longer pink, breaking into crumbles.
  4. Stir in diced potato, thyme, sage, cinnamon, cloves, salt, and pepper. Sprinkle 1 tablespoon flour over the mixture and stir well.
  5. Add chicken broth and water. Reduce heat to low, cover, and simmer 15–20 minutes until potatoes are tender and mixture thickens, stirring occasionally. Remove from heat, stir in parsley, and cool slightly.
  6. Preheat oven to 375°F (190°C).
  7. Roll out one dough disc to fit a 9-inch pie dish. Transfer to dish and press into the bottom and sides.
  8. Spoon the filling evenly into the crust.
  9. Roll out the second dough disc and place over the filling. Trim and crimp edges to seal. Cut a few small slits in the top for steam vents.
  10. Whisk egg and milk, then brush over the top crust.
  11. Bake 35–45 minutes until crust is golden brown.
  12. Rest 10–15 minutes before slicing and serving.

Notes

  • Dough can be made up to 2 days ahead and refrigerated, or frozen up to 2 months.
  • Store-bought double pie crust works as a shortcut.
  • To prevent a soggy bottom, cool the filling before assembling and bake on a lower oven rack.
  • Filling can be made up to 2 days ahead and refrigerated.
  • Ground turkey can be substituted for ground chicken.
  • For a richer filling, stir in 1/4 cup heavy cream at the end of cooking.
  • Add 1/4 cup finely chopped mushrooms or celery with the onions for extra texture.
  • Leftovers keep refrigerated up to 4 days; reheat at 350°F (175°C) for 15–20 minutes.
  • Freeze baked tourtière up to 2 months; thaw overnight before reheating.
  • Unbaked tourtière can be frozen and baked from frozen, adding 10–15 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/quebecs-chicken-tourtiere/