Chicken tourtière tartlets



20 min


16 tartlets

* PLUS Cooking time: 5 minutes, Baking Time: 20 minutes


  • 750 g ground chicken , or ground turkey
  • 1 1/2 tsp butter
  • 1 small onion , finely chopped
  • 1 stalk celery , finely chopped
  • 1/4 tsp salt
  • 1/4 tsp dried thyme leaves
  • generous pinch ground cloves
  • generous pinch cinnamon
  • generous pinch rubbed sage
  • generous pinch black pepper
  • 1 1/3 cups sour cream
  • 16 mini frozen tart shells


  • Preheat oven to 450F (230C). In a nonstick frying pan set over medium heat, sauté chicken in butter along with onion, celery and seasonings. Stir often, until chicken loses its pink color, about 5 minutes. Remove from heat and stir in sour cream. Use right away or refrigerate for up to 1 day.
  • Arrange frozen tart shells on a baking sheet. Heap in chicken mixture. Place on lowest rack of oven. Reduce heat to 350F (180C) and bake until pastry is golden and filling is set, about 20 minutes. Serve hot. Or cover and refrigerate up to 1 day. Reheat tartlets, uncovered, in a preheated 350F (180C) oven, about 10 minutes.

Nutrition (per serving)

  • Calories
  • 172,
  • Protein
  • 9.4 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 11.7 g,

For a festive touch, just before serving tuck a sprig of parsley into the hot tarts and use cranberry halves to form “berries.”