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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://yumfoodusa.com/traditional-rappie-pie/