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Grated Pie

Grated Pie recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 510.8
Dietary: Gluten-free, None
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
  • 1 lb boiling chicken
  • 5 pounds potatoes
  • 2 medium onions, chopped
  • 1 stalk celery, diced
  • 1 large carrot, grated
  • 1/4 teaspoon dried thyme or bay leaf
  • to taste salt and pepper
  • 1 small onion, minced finely (for topping)
  • 2 slices salt pork, diced very small (for topping)
Directions
  1. 1
    Cut the chicken into individual pieces.
  2. 2
    Place chicken pieces in a large saucepan.
  3. 3
    Cover with cold water and bring to a boil.
  4. 4
    Add chopped onions, diced celery, grated carrot, thyme (or bay leaf), salt, and pepper to taste.
  5. 5
    Cover and simmer for 1 1/2 to 2 hours, or until the chicken is tender.
  6. 6
    Meanwhile, peel the potatoes and grate them over a bowl of cold water.
  7. 7
    When the chicken is cooked, remove it from the broth and set aside to cool slightly.
  8. 8
    Squeeze the grated potatoes in a piece of clean cotton cloth or cheesecloth until quite dry.
  9. 9
    Place the squeezed dry potato mixture into a saucepan.
  10. 10
    Add enough boiling chicken broth to almost cover the potatoes.
  11. 11
    Stir thoroughly to mix.
  12. 12
    Season lightly with salt.
  13. 13
    Simmer over low heat for about 10 minutes.
  14. 14
    Grease an 8-inch square baking dish generously.
  15. 15
    Spread half of the potato mixture in the bottom of the pan.
  16. 16
    Bone the hot chicken and spread the meat evenly over the potatoes.
  17. 17
    Cover the chicken with the remaining half of the potato mixture.
  18. 18
    Mix the minced small onion, 1/4 teaspoon pepper, and diced salt pork together.
  19. 19
    Sprinkle this topping evenly over the top layer of potatoes.
  20. 20
    Bake in a 350F (177C) oven for 30 minutes, or until the top is golden brown and crisp.
  21. 21
    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.

Keywords: acadian, chicken, comfort food, grated potatoes, hearty, pie, potatoes, rappie, simmered, traditional, vegetables, broth, shredded, rustic, main course, family style, homestyle, canadian, one pot, savory
Read it online: https://www.chefs-mate.com/recipe/grated-pie/