Traditional French Canadian Tourtiere

Traditional French Canadian Tourtiere

Made  times
kathleen 33

"Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 45 m servings 468 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  3. Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
  4. Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
  5. Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.


  • To re-heat baked tourtieres
  • Place dabs of butter on vent holes in pastry. Cover edges of tourtiere with aluminum foil, and re-heat at 350 degrees F (175 degrees C) for 20 minutes, or until heated through.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 62 Ratings

Most helpful positive review

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.

Most helpful critical review

this was fantastico but i did add some mashed potatoes to it.. Merci!!

Most helpful
Most positive
Least positive

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.

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...

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 ...

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.

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 thin...

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 ...

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...

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 in...

Best tourtiere I've had since the ones my great aunt used to make in Montreal. Thank-you!

Other stories that may interest you