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Hunter's Pie https://www.metro.ca/userfiles/image/recipes/Pate-chasseur-166.jpg PT1H30M PT1H30M PT3H00M
Cut the poultry into pieces and sear in the margarine or butter.Simmer the poultry in the broth 45 minutes.Brown the onions in the margarine or butter.Mix parsley, thyme, savory, salt and pepper into ground pork.Cover the bottom of a 4-in. (10-cm) deep dish with a sheet of pie dough.Alternate layers of ground pork, ham strips, chunks of poultry, cubed potatoes and sautéed onions.Moisten with broth.Cover with remaining dough.Bake about 2 hours at 180°C (350°F).
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4 1/2 lb (2 kg) chicken chicken broth 3/4 lb (190 g) ground pork 3/4 lb (190 g) cooked ham, in strips 1 guinea fowl, grouse or pheasant 2 cups (500 mL) cubed potatoes 3 large onions, chopped 1 tsp. (5 mL) parsley 1 tsp. (5 mL) fresh thyme 1 tsp. (5 mL) savory margarine or butter Salt and pepper 2 sheets of pie dough
Hunter's Pie

Hunter's Pie

Rate this recipe
3 Votes
4
servings
1:30
Preparation
1:30
COOKING
3:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lb
    (2 kg)
    chicken
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    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN DRUMSTICKS, THIGHS OR WHOLE CHICKEN

    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN DRUMSTICKS, THIGHS OR WHOLE CHICKEN

    $3.49 /lb

    480 - 640 g 7.69/kg


    FRESH SKINLESS CHICKEN BREAST

    FRESH SKINLESS CHICKEN BREAST

    $3.99 /lb

    BONE IN 8.80/kg



  • chicken broth
  • 3/4 lb
    (190 g)
    ground pork
  • 3/4 lb
    (190 g)
    cooked ham, in strips
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    IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

    IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

    $8.99 /lb

    SELECTED VARIETIES, DELI SLICED, 1.98/100 g


  • 1
    guinea fowl, grouse or pheasant
  • 2 cups
    (500 mL)
    cubed potatoes
  • 3
    large onions, chopped
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    VIDALIA SWEET ONIONS

    VIDALIA SWEET ONIONS

    $2.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE SWEET CORN 4 PK, PRODUCT OF U.S.A. GREEN FRENCH BEANS 400 g PRODUCT OF GUATEMALA


  • 1 tsp.
    (5 mL)
    parsley
  • 1 tsp.
    (5 mL)
    fresh thyme
  • 1 tsp.
    (5 mL)
    savory

  • margarine or butter
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    SAVE $1.50
    BECEL

    BECEL

    $5.49 ea.

    680 - 907 g or IMPERIAL SOFT MARGARINE 1.36 kg SELECTED VARIETIES



  • Salt and pepper
  • 2
    sheets of pie dough
Imprimer ma sélection

Preparation

Cut the poultry into pieces and sear in the margarine or butter.

Simmer the poultry in the broth 45 minutes.

Brown the onions in the margarine or butter.

Mix parsley, thyme, savory, salt and pepper into ground pork.

Cover the bottom of a 4-in. (10-cm) deep dish with a sheet of pie dough.

Alternate layers of ground pork, ham strips, chunks of poultry, cubed potatoes and sautéed onions.

Moisten with broth.

Cover with remaining dough.

Bake about 2 hours at 180°C (350°F).

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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