Rappie Pie
Grated potato and chicken slow-baked silky and golden — Acadian Maritime comfort.
- Total
- 35 min
- Serves
- 4
Acadian comfort from the Canadian Maritimes: grated potatoes squeezed dry and baked with chicken and onion in chicken stock until the top crisps and the inside turns silky and savory. Rappie pie is a slow-baked labor of love, unique to the region. Dense, golden and deeply comforting, it tastes of Acadian heritage.
Ingredients
- 2 tbs Butter
- 2 chopped Onions
- 4 qt Chicken Stock
- 1.5kg Chicken Breast
- 4kg Potatoes
- 2 tbs Salt
- 1tbsp Black Pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
- Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
- Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
- Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
- Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
- Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.
Nutrition (per serving)
- Calories
- 550
- Protein
- 45 g
- Fat
- 15 g
- Carbs
- 60 g
Adapted from allrecipes.com. Rewritten and re-photographed by MealIdeas.
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