This traditional Acadian dish, known as Rappie Pie, is a comforting blend of shredded potatoes and tender chicken simmered in a rich, savory broth. The unique texture comes from potatoes that are grated and squeezed dry before being cooked with aromatic vegetables like onions, celery, and carrots. It offers a rustic, home-style flavor profile that is both filling and satisfying. Perfect for chilly evenings or family gatherings, this dish highlights simple ingredients transformed into a delicious meal. The combination of the starchy potato mixture and the flavorful chicken broth creates a unique culinary experience that bridges French and English cooking traditions. Serve hot for the best texture and flavor.
Grated Pie
Description
This traditional Acadian dish, known as Rappie Pie, is a comforting blend of shredded potatoes and tender chicken simmered in a rich, savory broth. The unique texture comes from potatoes that are grated and squeezed dry before being cooked with aromatic vegetables like onions, celery, and carrots. It offers a rustic, home-style flavor profile that is both filling and satisfying. Perfect for chilly evenings or family gatherings, this dish highlights simple ingredients transformed into a delicious meal. The combination of the starchy potato mixture and the flavorful chicken broth creates a unique culinary experience that bridges French and English cooking traditions. Serve hot for the best texture and flavor.Ingredients
Directions
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Cut the chicken into individual pieces.
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Place chicken pieces in a large saucepan.
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Cover with cold water and bring to a boil.
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Add chopped onions, diced celery, grated carrot, thyme (or bay leaf), salt, and pepper to taste.
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Cover and simmer for 1 1/2 to 2 hours, or until the chicken is tender.
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Meanwhile, peel the potatoes and grate them over a bowl of cold water.
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When the chicken is cooked, remove it from the broth and set aside to cool slightly.
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Squeeze the grated potatoes in a piece of clean cotton cloth or cheesecloth until quite dry.
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Place the squeezed dry potato mixture into a saucepan.
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Add enough boiling chicken broth to almost cover the potatoes.
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Stir thoroughly to mix.
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Season lightly with salt.
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Simmer over low heat for about 10 minutes.
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Grease an 8-inch square baking dish generously.
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Spread half of the potato mixture in the bottom of the pan.
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Bone the hot chicken and spread the meat evenly over the potatoes.
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Cover the chicken with the remaining half of the potato mixture.
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Mix the minced small onion, 1/4 teaspoon pepper, and diced salt pork together.
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Sprinkle this topping evenly over the top layer of potatoes.
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Bake in a 350F (177C) oven for 30 minutes, or until the top is golden brown and crisp.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 510.8kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 80.9mg4%
- Total Carbohydrate 99.8g34%
- Dietary Fiber 13.6g55%
- Sugars 6.0g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Origin:** This recipe is adapted from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. The term "Rappie" comes from the French word "rpe," meaning grated.
**Substitutions:** If salt pork is unavailable, you can omit it or use diced bacon for a similar smoky flavor. For a vegetarian version, substitute the chicken with a hearty vegetable stock and omit the chicken meat.
**Texture Tip:** Squeezing the potatoes dry is crucial for the correct texture. If they remain too wet, the pie may become mushy.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crisp top.
