Rappie Pie, or Pâté ÃÂ la Rappie, is a comforting Acadian classic that transforms simple ingredients into a rich, savory meal. The star is grated potato, which is squeezed dry and mixed with chicken broth to create a unique, tender texture that acts as both filling and crust. Layers of shredded potato encase tender, seasoned chicken pieces, onions, and butter, topped with crispy bacon strips. This dish offers a perfect balance of earthy potato flavors and savory poultry, making it an ideal centerpiece for family dinners or cold winter evenings. It is a labor of love that rewards patience with deeply satisfying, home-style comfort food.
Pate A La Rapture
Description
Rappie Pie, or P&# 195;¢té àla Rappie, is a comforting Acadian classic that transforms simple ingredients into a rich, savory meal. The star is grated potato, which is squeezed dry and mixed with chicken broth to create a unique, tender texture that acts as both filling and crust. Layers of shredded potato encase tender, seasoned chicken pieces, onions, and butter, topped with crispy bacon strips. This dish offers a perfect balance of earthy potato flavors and savory poultry, making it an ideal centerpiece for family dinners or cold winter evenings. It is a labor of love that rewards patience with deeply satisfying, home-style comfort food.Ingredients
Directions
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Place the chickens in a large pot and cover with water. Add whole onions and poultry seasoning.
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Simmer the chickens until tender, about 1.5 to 2 hours.
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Remove the chickens from the broth and let them cool enough to handle.
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Separate the meat from the bones, discarding the bones and skin, and chop the meat into bite-sized pieces.
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Strain the chicken broth and set aside.
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Peel the potatoes and soak them in cold water to prevent browning.
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Grate the potatoes using a box grater or food processor.
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Place the grated potatoes in a sturdy cloth bag or cheesecloth.
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Squeeze the bag tightly to remove as much liquid and starch as possible.
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Collect and measure the liquid squeezed from the potatoes.
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Measure an equal amount of the reserved chicken broth to replace the potato liquid.
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Place the squeezed grated potatoes in a large mixing bowl.
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Gradually add the measured chicken broth to the potatoes, stirring constantly.
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Continue stirring until the mixture is smooth and lump-free, resembling a thick batter.
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Season the potato mixture with salt, pepper, and additional poultry seasoning to taste.
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Preheat the oven to 400ðF (200ðC).
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Generously grease a large baking pan (approximately 17x12 inches).
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Spread half of the potato mixture evenly over the bottom of the prepared pan.
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Layer the chopped chicken pieces, chopped onions, and pats of butter over the potato base.
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Cover the chicken layer with the remaining potato mixture, spreading it evenly.
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Top with remaining chopped onions, additional pats of butter, and the six strips of bacon.
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Bake in the preheated oven for about 2 hours, or until the top is golden brown and crispy.
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Let the pie rest for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 46.2kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.5g3%
- Cholesterol 14.8mg5%
- Sodium 14.2mg1%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
