Tourtière (French pronunciation: ​[tuʁtjɛʁ], Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. It gets its name from the tourte, which is what it was originally made from. The tourte is the French name for a type of passenger pigeon that almost became extinct in North America.

Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish.

There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière.^: 63

Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses.

During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean".

Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759."