My Mom made this for what is certain to be her annual Christmas ladies’ lunch a couple weeks ago; I loved its similarity to tourtière, the classic version of which I’m not particularly enamoured with, but I also love that it comes from the Fairmont le Château Frontenac in
Montréal Quebec City. They make it with skinless, boneless chicken thighs and lidded with a flakey lard pastry crust, but it turned out to be the perfect use of leftover turkey and the vats of stock I’ve been freezing over the past couple days. (I throw the carcass back in the oven in its roasting pan and cook it again until it’s deep brown all over for a richer, darker stock.) I also typically wind up with extra pastry and puff pastry in my freezer after the holidays; unrolling a piece of puff overtop couldn’t be easier, or more impressive-looking, if you’re into that sort of thing.
Wouldn’t this make a lovely New Year’s Eve or Day dish? I thought so too. I may make another to freeze (without its pastry top – without the eggs it’s a perfect candidate for freezing) to thaw, cover and bake for an instant meal a month or so down the road, when snow and cold have lost their lustre and we need something quick and warming for dinner in the dark.