Modern Light Tourtiere

Melt butter in a large wide frying pan. Add onions and cook over medium-low heat until they start to soften, about 5 minutes. Add broth and all the seasonings including salt and bay leaves. Increase heat to medium. Dice carrot and celery and add.

Once mixture comes to a boil, continue boiling over medium, uncovered, for 20 minutes to develop flavour and reduce the broth by at least half.

Then add all the chicken and constantly work chicken with a fork to keep it separated. You do not want it to clump. Cook, working with a fork often to keep separated, until no pink remains, about 10 minutes. There should just be a little broth left in the bottom of the pan. Remove bay leaves.

To thicken the mixture, sprinkle with oatmeal, stirring as you add. Stir for about 5 minutes to cook oatmeal and thicken, then turn off the heat and cover. Let sit for at least 5 minutes. Stir occasionally. (If making ahead, cover and refrigerate up to 2 days. Then reheat in if you wish in a saucepan or microwave, stirring often.)

Use as a pie filling or spoon into a large bowl and set on a platter. Sprinkle with green onions. Place lettuce leaves on the platter. Set out hoisin sauces and hot sauces in small bowls. Guests can spoon the tourtière into lettuce cups, then dot with the sauces of their choice.