Entree: Canada – New Brunswick, Atlantic Canada – Rappie Pie

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Total 1 hr 50 min

Ingredients

- 6 large russet potatoes, about 3 lb (1.36 kg), peeled and coarsely grated
- 1 lb (454 g) cooked shredded chicken (about 2–3 cups shredded)
- 4 oz (115 g) salt pork, diced small (or thick-cut bacon, diced)
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 1 medium carrot, finely diced, about 2.5 oz (70 g)
- 4 tbsp (56 g) unsalted butter, divided
- 3 cups (720 ml) hot chicken broth (kept just off the boil)
- 2 tsp (10 ml) kosher salt, divided (adjust to taste)
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

Short Description:
A traditional Acadian main-course casserole of grated potatoes worked with hot chicken broth and layered with shredded meat, baked until the top is golden and crisp. This hearty, one-dish meal combines starchy potato body with seasoned chicken and rendered salt pork for rich flavor.

Regional Notes:
This New Brunswick (Atlantic Canada) version uses shredded cooked chicken and salt pork for fat and flavor, reflecting local Acadian practice of using poultry or pork. The method of squeezing and then rehydrating grated potato with hot broth is characteristic of regional rappie pie (from the French "raper," to grate) and yields the distinct dense, slightly gluey interior and crispy top found in this local variation.

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (14 g) of butter.
2. Grate the peeled potatoes on the coarse side of a box grater or in a food processor. Place the grated potatoes in a large, clean dish towel or cheesecloth and squeeze over a bowl to collect as much liquid as possible; reserve both the potato solids and the liquid.
3. Let the collected potato liquid sit for 2–3 minutes so the heavier starch settles. Carefully pour off the clearer liquid on top and reserve the starchy sediment at the bottom; you will reconstitute the potato solids with hot broth and some of this starchy sediment for body.
4. In a large skillet over medium heat, render the diced salt pork (or bacon) until fat is released and pieces are lightly crisp, about 6–8 minutes. Remove most of the crisped pieces to a paper towel, leaving about 2 tbsp (28 g) fat in the pan.
5. Add the chopped onion and diced carrot to the fat and sauté until soft and translucent, 5–7 minutes. Stir in the shredded chicken, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) black pepper just to combine and warm through; remove from heat.
6. Fold the warmed chicken mixture into the reserved potato solids until evenly distributed. Spread half of the potato-and-chicken mixture evenly in the prepared baking dish, pressing down gently to level.
7. Spread the remaining half of the potato mixture over the first layer to fully enclose the meat. Use a spatula to smooth the surface.
8. Reheat the reserved potato starch sediment briefly, then gradually stir the hot chicken broth into the potato starch and reserved potato liquid until smooth. Slowly pour this hot broth mixture over the layered potatoes, using the back of a spoon to press and encourage the liquid into the potato mass; you want the potatoes rehydrated but not soupy. Season the top lightly with the remaining 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) black pepper.
9. Dot the top with the remaining 3 tbsp (42 g) butter and scatter the crisped salt pork pieces evenly over the surface.
10. Bake uncovered in the preheated oven until the top is deep golden brown and crisp and the interior is set, about 55–70 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
11. Remove from oven and let rest 10 minutes before cutting. Garnish with chopped fresh parsley and serve hot as a complete main course.