Entree: Canada – Atlantic Canada – Acadian Rappie Pie (Baked Acadian potato casserole made from grated and mashed potatoes combined with a savory meat broth and shredded meat)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 2.5 lb (1.13 kg) russet potatoes, peeled and divided
- 1 lb (450 g) russet potatoes, peeled and cooked and mashed
- 1.5 lb (680 g) bone-in chicken pieces (legs and thighs), approx. 1.5 lb (680 g) usable
- 6 cups (1.4 L) low-sodium chicken broth, divided
- 4 oz (115 g) salted pork or bacon, diced
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 tbsp (45 ml) butter
- 1 tsp (5 ml) salt, plus more to taste
- 3/4 tsp (3.7 ml) freshly ground black pepper
- 1/4 tsp (1.25 ml) grated nutmeg
- 2 tbsp (30 ml) finely chopped fresh parsley
- 2 tbsp (30 ml) butter, melted for brushing top

Instructions

1. Preheat oven to 375°F (190°C). Place the bone-in chicken pieces in a large pot with 4 cups (960 ml) of the chicken broth, 1/2 of the chopped onion, and 1 tsp (5 ml) salt. Bring to a simmer, cover, and cook until meat is tender, about 30–35 minutes.
2. Remove chicken from broth, reserve the broth, and when cool enough, shred the meat off the bones; discard skin and bones. Strain the broth and skim fat; keep hot.
3. While chicken cooks, boil and mash the 1 lb (450 g) of potatoes with 1 tbsp (15 ml) butter and a pinch of salt until smooth; set aside.
4. Grate the remaining 2.5 lb (1.13 kg) raw potatoes on the large holes of a box grater. Place grated potatoes in a cheesecloth or thin dish towel and squeeze over a bowl to extract as much liquid as possible; reserve the potato liquid and set the squeezed potato pulp aside.
5. Heat 3 tbsp (45 ml) butter in a skillet over medium heat and brown the diced salted pork or bacon with the remaining chopped onion until the onion is softened and pork is crisp, about 6–8 minutes. Stir in shredded chicken and remove from heat.
6. Measure the reserved potato liquid and slowly stir in enough hot reserved chicken broth (from step 2) to make about 3 cups (720 ml) of hot liquid total; the hot liquid will be used to rehydrate the grated potato. Season hot liquid with black pepper and nutmeg.
7. In a large mixing bowl, place the squeezed grated potato pulp and gradually pour the hot liquid over it, stirring constantly; the mixture will thicken into a cohesive batter. Adjust with more hot broth if it seems too stiff; the texture should be spoonable but not soupy.
8. Butter a 9x13-inch (23x33 cm) baking dish. Spread half of the mashed potatoes into the bottom of the dish. Press half of the rehydrated grated potato mixture over the mashed layer. Spoon the meat and onion mixture evenly over that layer, then cover with remaining grated potato mixture. Smooth top and brush with 2 tbsp (30 ml) melted butter.
9. Bake uncovered in preheated oven until top is golden and the filling is set, about 50–60 minutes. Let rest 10 minutes before serving. Sprinkle with chopped parsley and adjust salt if needed.
10. Serve hot; traditional accompaniment is pickled beet slices or a simple salad from the Acadian region.