Chicken Tourtière

Chicken Tourtière 

2 lbs ground chicken

1 cup onion, finely chopped 

1 tsp salt

1/2 tsp pepper 

1/2 tsp garlic 

1/2 tsp sage 

1/2 tsp allspice

1/4 tsp ground cloves 

1/2 cup water 

4 medium potatoes 

Pastry for 2 crust pie 

Put first nine ingrediants into a large skillet over medium/high heat. Cook, stirring occasionally until no pink remains in meat. This will take 10 to 15 minutes.  Remove from heat. 

Peel and quarter potatoes. Cook in salted boiling water until tender. Drain, add butter and milk & mash. Add to chicken mixture, mix and cool. 

Line 9" pie plate with pastry. Fill with chicken mixture. Dampen edges and cover with top crust. Crimp and trim edges. Cut slits in top. Bake in a 400 degree oven for 35 - 40 minutes until browned.