Official name is Tourtiere. I have made this several times and love it.

• 1 lb lean ground pork
• 1 lb ground chicken
• 2 cloves garlic, minced
• 1 onion, minced
• 1 1/2 tsp salt
• 1 tsp crumbled sage
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• pinch each of ground cloves and allspice
• 1 cup chicken broth
• 1 cup soft bread crumbs
• double pie crust

1. In a large heavy saucepan, combine pork, chicken, garlic, onion and spices.
2. Stir in broth. Cook over low heat, stirring and breaking up meats for about 15 minutes or until meat is no longer pink and half the liquid evaporates.
3. Reduce heat; simmer for 15 minutes.
4. Stir bread crumbs into mixture. Set aside to cool for about 30 minutes.
5. Prepare pastry. Fit one half to fill pie pan, fill the shell with cooled meat mix and top with other crust. Cut several vents.
6. Bake in 425° oven for 10 minutes, reduce heat to 350° and bake 35 minutes or until golden brown.

Now I use turkey sometimes instead of chicken, and the way I get really lean ground pork is to buy boneless chops and grind up my own and there is next to no fat. I have also added a bit of white sauce to the mix just to make it hold together a bit better. But I love the flavors in this pie.

(Barbara WA)