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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127 users found this review helpful

Reviewer:

Nobody'sGirl

Cooking Level: Beginning

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 now cook a manageable 3 at a time. (24 servings.) The smells and flavors of this dish make it the perfect fall or winter meal. Thank you so much for sharing!

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71 users found this review helpful

Reviewer:

JEPHINER

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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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25 users found this review helpful

Reviewer:

fran

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Tarpon Springs, Florida, USA

Reviewed: Dec. 31, 2009

The liquid chicken seasoning I use is Knorr's Bovril which is a bouillon concentrate. Available in Canada although I don't know about the USofA.

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23 users found this review helpful

Reviewer:

KNIERT802

Cooking Level: Expert

Reviewed: Nov. 7, 2009

Being of French Canadian descent pork pies were a traditional meal on Christmas Eve. My Meme is long gone now and her recipe. This is dead on to what I remember in my childhood. the only thing I added was mashed potatoes to bind the filing. Other than that its a keeper. Serve with pickled beets and enjoy!!

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Reviewer:

jeannie

Reviewed: Feb. 23, 2010

This is the authentic recipe for tortiere a la Quebecois. It had been several years since I had enjoyed this traditional Christmas Eve fare prepared by my mother-in-law in Laval Quebec, and it tasted just as I remembered it. French Canadians usually add a dollup of ketchup on the side when served, at least, my in-laws did. Somehow the spices come alive with the addition. This is as French Canadian as it gets. For a moister pie, use twice as much ground pork as ground beef in your recipe, and try a dab of ketchup on the side.

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18 users found this review helpful

Reviewer:

sandhockey

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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16 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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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Reviewer:

Larry

Reviewed: May 23, 2010

Bovril was made in Canada. We heard the USDA restricted all imports of products containing any beef ingredients from Canada to the US due to the Mad Cow scare. As this item contained some beef ingredient, it is no longer available in the US.Best Substitute is "Better than Bouillon" but eliminate the salt called for in recipe or it will be too salty

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12 users found this review helpful