Rappie Pie
Dive into the comforting, hearty flavors of Atlantic Canada with Rappie Pie, a traditional Acadian dish that’s as rich in history as it is in taste. This savory casserole layers creamy, velvety potato pulp—transformed with warm chicken stock—over tender, shredded chicken and sautéed onions, creating a dreamy texture contrast with a perfectly golden, buttery crust. Made with pantry staples like potatoes, chicken, and aromatic seasonings, Rappie Pie is slow-baked for two hours to achieve its signature crisp top and soul-warming flavor. Perfect for feeding a crowd, this rustic, satisfying dish is a timeless recipe that pairs wonderfully with tangy pickles or a crisp green salad. Whether you’re an Acadian-food enthusiast or looking to experience a taste of Canada’s culinary heritage, Rappie Pie is a must-try comfort food classic.
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Recipe Information
Ingredients
- 10 large Potatoes
- 2 pounds Chicken
- 6 cups Chicken stock
- 1 medium Onion
- 0.5 cup Butter
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or oil.
Bring a pot of water to a boil. Cook the chicken until fully cooked, about 20-25 minutes. Remove the chicken, let it cool, and shred it into bite-sized pieces. Reserve the chicken stock for later use.
Peel the potatoes and grate them finely using a food processor or hand grater. Place the grated potatoes into a clean cheesecloth or kitchen towel, and squeeze out as much liquid as possible.
In a large pot, heat the 6 cups of chicken stock until warm, but not boiling.
Transfer the grated potatoes to a mixing bowl. Gradually pour in the warm chicken stock, stirring constantly, until the mixture forms a smooth, thick consistency similar to porridge.
Finely chop the onion and sauté it in 2 tablespoons of vegetable oil until translucent and fragrant, about 5 minutes.
In the greased baking dish, spread half the potato mixture evenly. Layer the cooked chicken and sautéed onion over the potato layer, then sprinkle with salt and pepper.
Top the chicken layer with the remaining potato mixture, spreading it evenly to completely cover the filling.
Dot the top of the potato layer with small pieces of butter to help create a golden crust during baking.
Bake the Rappie Pie in the preheated oven for about 2 hours, or until the top is golden brown and crisp.
Remove the pie from the oven and let it cool slightly before serving. Enjoy this savory Canadian classic with a green salad or pickles on the side.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 28.1 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 9186 mg | 399% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.7 g | ||
| Protein | 324.3 g | 649% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 321 mg | 25% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
