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Québec Chicken Tourtière

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How To Make: Quebec Chicken Tourtiere
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While traditionally made with pork or beef, our version uses the dark meat of chicken thighs, as well as ground chicken, for an equally delicious take on this classic Quebecoise dish.
Serves: 8
Cook Time: 50 min

Ingredients

Apple Ketchup

1 tsp olive oil
1 apple, peeled and chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 cup diced tomatoes
1/4 cup dried cranberries
1/4 cup apple cider vinegar
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp each salt and pepper
Pinch hot pepper flakes

Filling

2 tbsp vegetable oil
4 skinless chicken thighs (1 lb/500 g)
1 tsp each salt and pepper, divided
2 cups sliced mushrooms
1 onion, chopped
3 cloves garlic, minced
1/2 cup white wine
1 lb ground chicken
1 tsp dried thyme
1 tsp dried crumbled sage
1/2 tsp dried savory
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 cup sodium-reduced chicken broth
1 bay leaf
1 cup mashed potatoes

Crust

2 frozen pie shells, thawed
1 egg, beaten

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Heat oil in saucepan set over high heat; cook apple and garlic for 3 minutes. Add tomato paste; cook for 1 minute. Add tomatoes, cranberries, apple cider vinegar, brown sugar, cinnamon, salt, pepper and hot pepper flakes; bring to boil over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, for about 45 minutes or until thickened. Let cool completely. Purée in food processor or blender. Can be covered tightly and refrigerated for up to 5 days.

  2. Heat oil in large, nonstick skillet set over medium-high heat. Season chicken thighs all over with half of the salt and pepper; cook for about 5 minutes per side or until browned. Transfer to plate using slotted spoon; set aside. Add mushrooms to skillet; cook for about 5 minutes or until softened. Stir in onion and garlic; cook for about 10 minutes or until tender and almost no liquid remains in pan.

  3. Add wine and simmer until reduced by half. Crumble in ground chicken; sprinkle with thyme, sage, savory, cinnamon, cloves and remaining salt and pepper. Cook, breaking up with back of spoon, for about 10 minutes or until chicken is almost cooked through. Pour in chicken broth and add bay leaf; bring to boil. Return chicken thighs to pan along with any accumulated juices. Reduce heat and simmer for 25 to 30 minutes or until chicken is tender and liquid is almost completely evaporated. Remove from heat.

  4. Preheat oven to 425°F (220°C). Transfer chicken thighs to cutting board; using two forks, shred chicken. Stir shredded chicken and mashed potatoes into skillet. (Note: mixture should be moist but not have any liquid pooling; if necessary, cook for about 1 minute to reduce liquid.)

  5. Place 1 pie shell on baking sheet; scrape chicken mixture into pie shell. Brush edges with beaten egg. Remove remaining pie shell from foil dish and drape over filling. Pinch edges together to seal tightly; crimp edges using fork. Brush top with beaten egg. Make 3 small slashes in centre of pie.

  6. Bake for 20 minutes. Reduce heat to 400°F (200°C); bake for about 30 minutes or until pastry is golden brown. Let stand for 10 minutes before slicing. Serve with Apple Ketchup.

Helpful Tip

Pie can be made up to one day in advance and warmed in 300ºF (150ºC) oven for 20 minutes before serving.

Nutrition Info

Per 280g serving Amount
Calories470
Protein25 g
Fat23 g
Saturated Fat6 g
Carbohydrate41 g
Fibre3 g
Sugar11 g
Cholesterol105 mg
Sodium790 mg
Per 280g serving % Daily Value
Potassium20
Calcium4
Iron20
Vitamin A4
Vitamin C15
Vitamin B630
Folate20
Zinc25