New Brunswick Style Meat Pie- A Family Recipe Passed Down
I am so excited to share this recipe with you because it’s not just any meat pie—it’s a true Canadian classic with deep family roots, and I can’t wait for you to try it. This recipe was shared with me by my friend Allan Johnson, who is a brilliant children’s book author. You might know him from stories like Ricky the Smallest Snowman, Princess Melly, and more. Beyond his talent for storytelling, Allan has a wealth of knowledge about family traditions. His wife’s grandmother, Anne, handed down this meat pie recipe through the generations, keeping the family tradition alive. Every pie you make carries a piece of that history, bringing the flavors and care of the past straight to your table. The fact that it has been preserved for generations makes it feel extra special, and honestly, it’s one that I am honored to hold onto forever.
When Allan first mentioned this meat pie, I have to admit, I pictured a classic Québécois tourtière, with ground beef and rich, deeply spiced flavors. However, this meat pie is entirely different. Instead of the familiar ground beef base, it’s prepared with shredded pork and chicken. It’s more in line with pâté à la viande, which is particularly popular in New Brunswick and among Acadian traditions. That regional influence gives it a slightly lighter texture while still being full of savory, comforting flavor. I can confidently say it’s perfect for any festive or cozy family meal.
Why This Meat Pie Is Special
The first thing that struck me about this recipe is how traditional it is. It’s traditional as part a Christmas meal, with its tender, savory meat filling, golden double-crust pastry, and the aroma that fills the entire kitchen as it bakes. What makes it remarkable is that the meat is the foundation. Vegetables can be added for flavor and a bit of nutrition, rather than being a dominant component. Allan suggested either keeping it simple with just shredded meat and onions or adding carrots and peas for a colorful, slightly sweet contrast. Both approaches work beautifully, and this flexibility allows you to adapt the pie to your own tastes without losing its traditional character.
Another thing I love is how practical this recipe is. You can easily scale this recipe to make multiple pies, and once you bake—or even just assemble—them, they freeze beautifully. This means you can prepare several pies at once, then pull them out throughout the year for quick, comforting meals. Whether it’s the holidays or simply a weeknight meal, this meat pie is dependable, satisfying, and full of heritage.
Ingredients for Traditional Canadian Meat Pie
Double-Crust Pie
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All-purpose flour
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Sea salt
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Butter, chilled and cut into small cubes
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Ice water
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White vinegar
Meat Pie Filling
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Chicken, cooked and shredded
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Pork roast, cooked and shredded
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Yellow onion, finely diced
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Carrots, diced (optional)
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Peas (optional)
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Sea salt
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Black pepper
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1 egg, beaten for egg wash
Every single ingredient plays a role in this pie. The butter in the pastry ensures a tender, flaky crust. The vinegar in the dough helps keep it delicate yet sturdy enough to hold the filling. The shredded chicken and pork provide the savory foundation that carries all the flavor, while the onions, carrots, and peas bring subtle sweetness, texture, and color. The egg wash ensures a beautiful golden finish, making the pie as gorgeous as it is delicious.
Making the Perfect Pie Crust
One of the most exciting parts of this recipe is working with the double-crust pastry. You’ll want to start by combining the flour and sea salt in a large bowl. Then, cut in the chilled butter until the mixture resembles coarse crumbs. Adding the ice water and vinegar gradually allows you to bring the dough together without overworking it. Once it forms a ball, wrap it in plastic and chill.
Chilling the dough is key because it keeps the butter solid, which in turn creates that flaky, tender texture when baked. When you roll it out, make sure to lightly flour your surface and rolling pin to prevent sticking. You’ll want two equal circles of dough—one for the bottom crust and one for the top. The moment you press the bottom crust into the pie dish, you can already start imagining the layers of meat, onions, and optional veggies that are about to transform into something extraordinary.
Preparing the Meat Filling
While the dough is chilling, it’s the perfect time to prepare the meat filling. Start by shredding your cooked chicken and pork roast. The beauty of this recipe is that you cook the meat ahead of time, which lets you focus on combining the flavors and assembling the pie quickly. To speed things up, I used chicken and pork that we had pressure canned and stored in our pantry.
Once the meat, onions, and vegetables are combined, season with sea salt and black pepper. Taste as you go—you want the filling to be well-seasoned, because the crust is relatively neutral. At this point, you’ll start to notice the aroma—the sweet onions, tender shredded meats, and subtle vegetable notes all blending together, signaling that this pie is going to be unforgettable.
Assembling the Meat Pie
Assembly is where everything comes together, and it’s easier than you might expect. Roll out the bottom crust into your prepared pie dish, then spoon in the meat filling, spreading it evenly. Take care to leave a small border around the edges so the top crust can seal neatly. Lay the second piece of dough over the top, then crimp the edges together with your fingers or a fork to ensure a secure seal.
Before baking, brush the top crust with a beaten egg. This gives it that signature golden shine and slightly crisp exterior. Don’t forget to cut a few small slits in the top crust to allow steam to escape. These little details make a big difference in both appearance and texture.
Baking and Serving
Preheat your oven to 375°F (190°C). Bake the pie for about 55-60 minutes, or until the crust is golden and the filling is hot. As the pie bakes, the smell fills the kitchen—sweet, savory, and comforting. By the time it’s done, you’ll have a beautiful, golden-brown meat pie that’s perfect for slicing and serving.
Serve it warm, and you’ll notice how the shredded pork and chicken retain their texture while carrying the subtle sweetness of onions and optional vegetables. Each slice is satisfying on its own, but the crust adds that perfect balance of crispness and tender flakiness that keeps you reaching for more.
Tips and Tricks for the Perfect Canadian Meat Pie
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Shredded Meat Base: Stick with shredded pork and chicken for authentic flavor and texture. Ground meat changes the feel entirely.
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Optional Vegetables: Carrots and peas are excellent add ins, but feel free to experiment with other root vegetables for a slightly different flavor.
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Double-Crust Tips: Keep the butter cold and the dough chilled—this is the secret to a tender, flaky crust.
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Freezing: Assemble pies ahead of time and freeze before baking. Pull them out, thaw slightly, and bake whenever you want a comforting meal.
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Scaling Up: The recipe can easily be doubled or tripled to make multiple pies at once, which is perfect for gifting or holiday prep.
Why This Pie Is Perfect for Holidays
What makes this meat pie so special is how it connects you to tradition while still being adaptable. It’s a dish that has been enjoyed for generations, particularly around Christmas, yet it’s simple enough to make in any season. The combination of shredded pork and chicken with sweet onions and flaky pastry makes it satisfying without being heavy, and the optional vegetables allow you to customize the flavor slightly each time.
Make This One of Your Traditions!
I want to give a heartfelt thank you to Allan, Melissa, and her dear grandmother Anne for sharing this beautiful family recipe with me. It’s not just a recipe—it’s a piece of their family history, full of love, tradition, and care passed down through generations. I feel so lucky to have had the chance to make it in my own kitchen and to share it with all of you. Recipes like this are a reminder that food is more than just ingredients—it’s connection, memories, and the stories we carry forward.
Our family is grateful for your generosity and honored to bring a part of your tradition to our home.
More Hearty Family Meal Ideas
Chicken and Wild Rice- One Pot Meal
Beef Bourguignon
Shrimp and Grits
Canadian Meat Pie
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Equipment
Ingredients
Pie Crust
- 3 cups Flour
- 1/2 tsp Sea salt
- 1 cup Butter, cold (cubed)
- 8 tbsp Ice cold water
- 1 tbsp White Vinegar
Meat Pie Filling
- 1 pound Chicken, shredded
- 1 pound Pork roast, shredded
- 1/2 cup Yellow onion, diced
- 1 Carrot, diced
- 1/2 cup Peas (frozen)
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 Egg + 1 tbsp water (egg wash)
Instructions
- Measure the flour and sea salt into a food processor and pulse a few times to combine.
- Add cold, cubed butter and process until the mixture becomes sandy.
- Add 1 tbsp of ice cold water at a time and process for about 5 seconds each time to incorporate the water.
- Add the vinegar and process briefly to form a light pastry dough.
- In a large mixing bowl, combine the shredded chicken, pork, diced onion, diced carrot, peas, sea salt, and black pepper.
- Remove the dough from the food processor and form into a small flat circle. Wrap with plastic wrap and refrigerate for at least 1 hour.
- After the dough has chilled, cut it in half. Lightly flour a work surface and roll out the first half to a 16 inch circle. Place this dough into the pie plate.
- Add the meat filling to the pie plate and spread evenly.
- Roll the second half of the dough into a 12 inch circle and place on top of the meat pie. Cut any excess dough from the outside of the pie and cut a few slits in the top to vent while baking.
- Place the meat pie in the freezer while preheating the oven.
- Preheat the oven ot 375℉.
- Once the oven is ready, remove the meat pie from the freezer and brush the egg wash onto the top crust.
- Bake for 1 hour, or until the crust is golden brown and the meat filling is hot and bubbly.
- Allow to cool for 20 minutes before slicing.
Nutrition
