Entree: Canada – Nova Scotia (Atlantic Canada) – Rappie Pie

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 15 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) russet potatoes, peeled and grated
- 2 lb (900 g) bone-in chicken thighs (about 8 thighs), approx. 1.5 lb (680 g) cooked, shredded
- 6 oz (170 g) salt pork or thick-cut bacon, diced
- 1 large onion, about 8 oz (225 g), halved
- 1 cup (130 g) carrots, peeled and diced
- 8 cups (1.9 L) water (for making stock; about 3 cups/700 ml of the hot stock will be reserved for the potatoes)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) melted butter, for brushing the top
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
A traditional Acadian casserole of finely grated potatoes reconstituted with hot chicken stock, layered with shredded chicken and salt pork, and baked until the top is deeply browned and crisp.

Regional Notes:
This Nova Scotia (Acadian) version uses grated potatoes and a hot chicken stock to hydrate the potato batter, with salt pork or bacon for traditional richness; it differs from other potato bakes by its grated potato texture and the practice of pouring hot stock into the potato pulp before baking. The result reflects rural Acadian home cooking from Atlantic Canada.

1. Make the stock and cook the chicken: In a large pot combine the chicken thighs, halved onion, diced carrots, bay leaves, dried thyme, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) pepper, and 8 cups (1.9 L) water. Bring to a boil, then reduce to a simmer and cook until the chicken is cooked through, about 30–35 minutes.
2. Reserve stock and shred chicken: Remove the chicken to a plate to cool slightly, then shred the meat off the bones and discard bones/skin. Strain the cooking liquid through a fine mesh sieve into a heatproof container. Keep the stock very hot; reserve about 3 cups (700 ml) of the hot stock for the potatoes (use remaining stock as soup or other use).
3. Render the salt pork and make a quick thickened broth: In a skillet over medium heat, cook the diced salt pork or bacon until fat is rendered and pieces are lightly browned, about 6–8 minutes. Transfer the crisped pieces to a small bowl and reserve the drippings in the skillet. Add 3 tbsp (45 ml) unsalted butter to the drippings, melt, then sprinkle in 2 tbsp (16 g) all-purpose flour and cook, stirring, 1–2 minutes to make a roux. Slowly whisk about 3 cups (700 ml) of the reserved hot chicken stock into the roux until smooth and slightly thickened; keep hot.
4. Prepare the grated potatoes: Working in batches, finely grate the peeled russet potatoes on a box grater or in a food processor. As you grate, transfer to a large bowl. Using a cheesecloth or clean kitchen towel, squeeze each batch of grated potato gently to extract excess clear liquid into a separate bowl—do not discard the potato solids. (If you prefer, let the squeezed-off liquid settle for a few minutes and pour off any watery top, leaving starch; this step is optional.)
5. Rehydrate the potatoes: With the grated potato solids in a large mixing bowl, gradually pour the hot thickened stock from step 3 over the potatoes, stirring constantly with a wooden spoon. Add just enough hot liquid so the mixture becomes a thick, cohesive batter—it should be moist but hold together when pressed (you may not need the entire 3 cups). Season with the remaining 1 tsp (5 g) kosher salt and remaining 1/2 tsp (2.5 g) black pepper, tasting and adjusting.
6. Assemble the pie: Preheat oven to 375°F (190°C). Butter a 9 x 13 in (23 x 33 cm) deep baking dish. Spread half of the potato batter in an even layer in the dish and press down firmly. Scatter the shredded chicken evenly over that layer, then sprinkle the reserved cooked salt pork/bacon pieces over the chicken. Top with the remaining potato batter, smoothing and pressing it down to seal. Dot the surface with small pieces of the remaining butter and brush the top lightly with 2 tbsp (30 ml) melted butter.
7. Bake: Cover the dish loosely with foil and bake in the preheated oven for 60 minutes. Remove the foil and continue baking for 30–45 minutes more, until the top is deeply browned and crisp and the interior is set. If the top browns too quickly, tent with foil.
8. Rest and serve: Let the rappie pie rest 10–15 minutes to firm up before cutting into squares. Garnish with chopped parsley, if using, and serve hot as a complete entrée.