Traditional Rappie Pie

Traditional Rappie Pie is a cherished Acadian dish with deep roots in Nova Scotian culinary history. Made with grated potatoes and rich, seasoned chicken broth, this rustic pie is hearty, comforting, and steeped in tradition. A golden, crisp top gives way to a tender, chewy center layered with savory chicken and onions—making it a perfect dish for cold days or special family gatherings.

Why You’ll Love This Recipe

Rappie Pie is more than a meal; it’s a heritage dish that brings comfort and nostalgia to the table. With its satisfying texture, rich flavor, and crispy top crust, it appeals to both tradition-seekers and lovers of rustic, homemade fare. Whether you’re familiar with Acadian cuisine or trying it for the first time, this pie offers a unique, heartwarming experience that’s well worth the effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• White potatoes
• Chicken broth (homemade or low-sodium preferred)
• Cooked chicken (or salt pork or clams for variations)
• Onion
• Butter or rendered pork fat
• Salt and pepper
• Optional: chopped parsley or green onions for garnish

directions

1. Preheat oven to 400°F (200°C).
2. Peel and grate the potatoes. Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible, leaving behind the starchy pulp.
3. Heat the chicken broth in a large saucepan until hot but not boiling.
4. Slowly pour the hot broth into the potato pulp, stirring continuously until a thick, smooth, porridge-like consistency is achieved.
5. In a skillet, sauté chopped onion in butter until soft and golden. Add the shredded cooked chicken and stir to combine. Season with salt and pepper.
6. Grease a large baking dish. Spread half of the potato mixture evenly on the bottom.
7. Add the chicken and onion mixture in an even layer. Top with the remaining potato mixture.
8. Dot the top with additional butter or pork fat.
9. Bake uncovered for about 2 hours, or until the top is golden and crisp.
10. Let cool slightly before slicing. Garnish with chopped parsley or green onions if desired. Serve warm.

Servings and timing

• Servings: 8 servings
• Prep Time: 30 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 30 minutes
• Estimated Calories: 490 kcal per serving

Variations

• Salt pork version: Use sautéed salt pork instead of chicken for a more traditional, richer flavor.
• Seafood variation: Substitute clams or white fish for chicken to reflect coastal Acadian styles.
• Butter alternative: Use rendered pork fat for a more authentic and deeply savory result.
• Vegetarian idea: Omit meat and use mushroom broth with sautéed vegetables for a unique twist.
• Herb infusion: Add thyme or savory to the broth for a more aromatic profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 15–20 minutes to restore crispness. Microwaving is faster but may soften the crust. This dish can also be frozen in individual portions and reheated directly from frozen in the oven.

FAQs

What is Rappie Pie made from?

Rappie Pie is made from grated potatoes rehydrated with hot broth, layered with meat (typically chicken, pork, or clams), and baked until golden.

Why is it called Rappie Pie?

The name comes from the French word “râpé,” meaning “grated,” referring to the grated potatoes used in the dish.

Can I use pre-shredded potatoes?

Freshly grated potatoes are essential for the proper texture and moisture balance. Pre-shredded types are not recommended.

What type of potatoes are best?

Starchy white potatoes like Russets work best, as they provide the right consistency when grated and rehydrated.

Can I use boxed broth?

Yes, but homemade or low-sodium broth is preferred for a deeper, more controlled flavor.

Is this dish gluten-free?

Yes, it contains no flour or gluten ingredients, but always check broth and seasoning labels to confirm.

Can I prepare it in advance?

You can assemble it ahead and refrigerate before baking. Let it come to room temperature before placing it in the oven.

What can I serve with Rappie Pie?

Serve it with pickles, green salad, or cranberry sauce for a balanced meal.

How do I get a crispy top?

Dotting the top with butter or pork fat and baking uncovered ensures a golden, crispy crust.

Is Rappie Pie served with sauce or gravy?

It is typically served plain, but some enjoy it with a spoonful of extra broth or gravy on the side.

Conclusion

Traditional Rappie Pie is a hearty, historic dish that captures the essence of Acadian home cooking. Its simple ingredients are transformed through technique and time into a richly satisfying meal that brings people together. Whether you’re exploring your heritage or discovering something new, this rustic bake offers warmth, flavor, and a sense of tradition in every slice.

Traditional Rappie Pie

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A beloved Acadian comfort dish from Nova Scotia, Rappie Pie is made by layering grated potatoes and seasoned chicken broth, enriched with tender chicken or pork. Baked until golden and crispy on top with a soft, chewy interior, it’s a hearty, traditional favorite.

• Author: Mari
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Bake
• Cuisine: Acadian
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 5 lbs white potatoes (peeled and grated)
• 4 cups chicken broth (preferably homemade or low-sodium)
• 2 cups cooked chicken, shredded (or use salt pork or clams for variations)
• 1 medium onion, finely chopped
• 1/4 cup butter or rendered pork fat
• Salt and pepper to taste
• Optional: chopped parsley or green onions for garnish

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Instructions

1. Preheat oven to 400°F (200°C).
2. Grate the peeled potatoes and place them in a cheesecloth or clean dish towel. Squeeze out as much liquid as possible to leave behind dry, starchy potato pulp.
3. Heat chicken broth in a large saucepan until steaming but not boiling.
4. Gradually pour hot broth into the grated potato pulp, stirring constantly to rehydrate it and create a thick, porridge-like texture.
5. In a skillet, sauté onions in butter until soft and golden. Add in the cooked chicken to warm through. Season with salt and pepper.
6. Grease a large baking dish and spread half of the potato mixture into the bottom.
7. Layer the sautéed chicken and onions evenly, then cover with the remaining potato mixture.
8. Dot the top with extra butter or fat and bake uncovered for 2 hours, or until the top is golden brown and crisp.
9. Let cool slightly before slicing. Garnish with parsley or green onions if desired. Serve warm.

Notes

• Use a food processor to speed up the potato grating process.
• Traditional versions may include salt pork or clams instead of chicken.
• This dish can be made a day ahead and reheated in the oven.
• Be sure to thoroughly squeeze the potatoes for best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 490
• Sugar: 2g
• Sodium: 560mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 26g
• Cholesterol: 75mg