The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 29, 2009
I scaled this down because there would have been way too much. The flavour was amazing. I've made tourtiere many times and the seasoning in this was the best. It was quite crumbly though so next time I will mix in some mashed potatoes to see if that will hold it together. Gave this one a four because of it crumbling but once that is fixed it will be the only tourtiere recipe I'll use.
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Cooking Level: Expert

Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 22, 2009
I am planning on making this on saturday, do I bake them before freezing?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 18, 2009
It had the perfect flavour but a little too crumbly...next time I'll add a little more of the juice back in. Very nice though...the French Canadian hubby actually liked it and he is super picky. Also watch out...the total time is misleading....it took about 40mins longer than it indicated!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 3, 2009
I liked this recipe. I did get a little carried away with adding the liquid back--I wanted it to be moist so I added more than the recipe said and ended up with a soggy bottom. Also, I ignored the instructions on the pie crust in favor of the recipe oven temperature. I think I should have followed the package directions (which called for 350 degrees) because the pie crusts got a little overbrowned.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 13, 2009
I love meat but thought this was really boring. I have a similar recipe made in phyllo dough that I love to make with dill, garlic, parsley more onion and a few other things.... I'll skip this one next time.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 27, 2008
This was delish! I left out the cinnamon and added more allspice, and I also added some mashed potato (that I added some beef broth and a touch of allspice to) just to make sure the pie was extra moist. I got rave reviews (and ate half the pie myself!). I will be making this pie again and again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 26, 2008
This is it! I have been trying for years to make it just like my Memere'. It was so heart warming to have my whole family talk about her when we had it Chritmas morning.
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Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA
Living In: Dracut, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 16, 2008
Excellent tourtiere! I made two large pies, and both were gone very quickly. I plan on making more soon.
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Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 11, 2008
This was delicious. I used a little more liquid when boiling the meat and brushed the pie crust with egg yolk to brown it but other than that, it was fantastic!!! My husband is French Canadian and he was very happy, he practically ate half the pie in one sitting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Nov. 12, 2008
This is awesome. My first time making it and it tasted just like what I'm used to. The only changes I made were to scale the recipe to 2 pies, add 2 potatoes, boiled then mashed, and I made my own concentrated chicken liquid. I will be making this again soon.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 24, 2008
Superb!!! My husband had never had this before and just loved it!!!! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 12, 2008
This is a great, great recipe. The flavor is just amazing. My only advice is DON'T make the full recipe! I did and it took me days. Yes, I now have 7 tourtiere's in my freezer for the winter but I almost lost my mind too! I would half it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 3, 2008
Hi Kathleen. This recipe probably comes the closest to the recipe that my grandmother told me about almost thirty years ago. Yours is the only one to have alspice in it that I've seen on the internet. My earliest and fondest memories was my Ma Mere making meat pies on Saturday mornings at 5 o'clock in preparation for the annual get together of the "family" on Saturday night. Meat pie was a weekend experience to sober up the men prior to driving home. Had it on Christmas, but never associated the pie with it. The "meat" that was left over went into plastic containers to be eaten on top of toasted bread with bananas in the morning. I'll try your Tourtiere to see how close it comes to my Grandmother's and hope it does! I've missed a good piece of meat pie for a very long time! Merci!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2008
Liquid chicken seasoning is not chicken stock. It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 2, 2008
This was just like my grandmother used to make. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 21, 2007
Best tourtiere I've had since the ones my great aunt used to make in Montreal. Thank-you!
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 17, 2007
Very nice although a little dry. I cut the recipe in half and made two pies. I guessed that liquid chicken seasoning means chicken stock.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 24, 2007
This was very much like my mother used to make-seasoning is fantstic. I cut the recipe 'way down and used some ground turkey to lower the fat content- still great! One question though- what is liquid chicken seasoning? -I asked Allrecipes- and they thought it was chicken stock - is that right???
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Tarpon Springs, Florida, USA

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