Rappie Pie

Rappie Pie is a beloved Acadian comfort dish from Nova Scotia, made with grated potatoes, tender chicken, and caramelised onions baked into a hearty, golden casserole. Rich chicken broth is poured over each serving to keep it wonderfully moist.

Ingredients

• Chicken Breast

  ⚖ 1.5 kg 50 pcs
  kcal/г%DV

  Calories

  3780189%

  Protein

  246.0200%

  Total Fat

  193.5200%

  Carbohydrates

  264.096%
• Potatoes

  ⚖ 4 kg 🥔 26⅔ pcs
  kcal/г%DV

  Calories

  3080154%

  Protein

  67.2134%

  Total Fat

  4.05%

  Carbohydrates

  699.6200%
• Chicken Stock

  ⚖ 3.82 kg 💧 3.79 L 🥛 16 cup
  kcal/г%DV

  Calories

  118959%

  Protein

  169.0200%

  Total Fat

  39.850%

  Carbohydrates

  28.710%
• Butter

  ⚖ 28.1 g 2 pcs
  kcal/г%DV

  Calories

  20110%

  Protein

  0.20%

  Total Fat

  22.829%

  Carbohydrates

  0.00%
• Onions

  ⚖ 300 g 🧅 2 pcs
  kcal/г%DV

  Calories

  1195%

  Protein

  3.36%

  Total Fat

  0.30%

  Carbohydrates

  28.010%
• Black Pepper

  ⚖ 7.4 g 7⅓ pcs
  kcal/г%DV

  Calories

  180%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.71%
• Salt

  ⚖ 35.5 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Instructions

• Preheat the oven to 200°C and grease a 25×35×5 cm baking dish.
• Melt the butter in a skillet over medium heat and add the chopped onions. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Reduce the heat to low and continue cooking, stirring from time to time, until the onions are very tender and deeply caramelised, about 40 minutes more. Set aside.
• Bring 4 litres of chicken stock to a boil in a large pot. Add the chicken breasts, reduce the heat, and simmer until the chicken is cooked through with no pink remaining in the centre, about 20 minutes. Remove the chicken with a slotted spoon and set aside to cool slightly; reserve the broth. Once cool enough to handle, shred or slice the chicken.
• Juice the 4 kg of potatoes using an electric juicer; transfer the dry potato flesh to a large bowl and discard the juice. Season the potato flesh with 2 tablespoons of salt and 1 tablespoon of black pepper, then stir in enough of the reserved broth to bring the mixture to an oatmeal-like consistency. Set the remaining broth aside.
• Spread half of the potato mixture evenly across the base of the prepared baking dish. Lay the cooked chicken evenly over the potato layer, then scatter the caramelised onions over the chicken. Spread the remaining potato mixture over the top to cover completely.
• Bake in the preheated oven until the top is golden brown, about 1 hour. Before serving, reheat the reserved chicken broth and pour it generously over each individual portion as desired.