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Tourtière des bergers Recipe

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This recipe for Tourtière des bergers, by , is from Memere Plante's Family Recipes - Les recettes de la famille a Memere Plante, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rita Lemire


4 breasts of boneless chicken, cubed
2 tsp of oil
2 tsp of butter or margarine
1½ lb of lean ground pork
1 big onion
4 oz of lemon juice
4 oz of white wine
¾ tsp of savory
Salt and pepper
1 box of beef broth
3 tsp of cornstarch
Parsley, to taste
1 package of mushrooms
2 pie shells

In a pot, heat 1 teaspoon of oil andº one teaspoon of butter and cook the cubed chicken until it is golden and is sticking to the pot. Put chicken aside. Deglaze the pot with 2 oz of white wine, then pour wine on chicken. Add the rest of the oil and butter to the pot and cook the onion.

Put the onion aside and deglaze the pot with the rest of the white wine. Add the broth. Mix the cornstarch with a bit of water and add to the pot. Add the ground pork and stir from time to time. Add the chicken, onion, savory, parsley and salt and pepper. Let simmer until chicken is tender.

Preheat the oven to 350º. Roll out the pie crust on a floured surface and place in a pie dish. Add meat filling into the pie crust and place the other pie crust over top and seal. Cook in oven for 30 minutes.




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