Rappy Pie Acadian Food
Indulge in the rustic flavors of Acadian cuisine with this hearty and comforting Rappy Pie recipe. A cherished traditional dish from Canada’s Maritime provinces, Rappy Pie (or "rapure pie") showcases a unique medley of soft, grated russet potatoes layered with tender, shredded chicken and aromatic sautéed onions. The recipe is brought to life with rich chicken broth, adding depth and a luscious texture while maintaining its signature golden, crispy topping after two hours of baking. Perfect for family gatherings or a weekend feast, Rappy Pie is a labor of love steeped in history and flavor. Serve it with a green salad or pickles to complement its savory goodness, and experience a true taste of Acadian heritage.
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Recipe Information
Ingredients
- 10 large russet potatoes
- 2 lbs chicken (bone-in or boneless)
- 1 large onion
- 4 tbsp butter
- 1.5 tsp salt
- 1 tsp ground black pepper
- 8 cups chicken broth
- 2 cups water
Instructions
Preheat your oven to 375°F (190°C).
Start by cooking the chicken. In a large pot, combine the chicken with enough water to cover it (about 6-8 cups). Bring it to a boil, then reduce the heat to medium and simmer for 30-40 minutes, or until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the pot and let it cool. Reserve 8 cups of the chicken broth for the recipe. Shred the chicken into bite-sized pieces, discarding the skin and bones if applicable.
Peel the potatoes and finely grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible. Save the liquid in a bowl to allow the starch to settle at the bottom, then carefully pour off the liquid, keeping the starch.
In a large pot, combine the grated potatoes, the reserved potato starch, and 8 cups of hot chicken broth. Stir thoroughly to create a thick, soupy consistency. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large sauté pan, melt the butter over medium heat and add the chopped onion. Cook until the onion is softened and translucent, about 5 minutes.
In a large greased casserole dish, assemble the layers of Rappie Pie. Start by spreading half of the grated potato mixture evenly on the bottom. Sprinkle half of the shredded chicken over the potatoes. Spread the cooked onions over the layer of chicken.
Add the remaining grated potato mixture on top, spreading it out in an even layer. Sprinkle the remaining chicken on top. Dot the surface with a few pats of butter for added flavor and browning.
Bake in the preheated oven for 2 hours, or until the top is golden brown and crisp.
Allow the Rappie Pie to rest for 10-15 minutes before serving. Cut into squares and enjoy this traditional Acadian comfort dish.
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 8553 mg | 372% | |
| Total Carbohydrate | 635.1 g | 231% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 40.7 g | ||
| Protein | 385.7 g | 771% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 758 mg | 58% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 18925 mg | 403% | |
*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.
