Rappie Pie

Total Time:
4 hr 15 min
45 min
3 hr 30 min

12 serviings

  • 2 (3 pound) fryer chickens, cut into 8 pieces
  • 3 onions, unpeeled and chopped
  • 2 carrots, peeled
  • 2 celery stalks
  • 1 onion, peeled and chopped
  • Salt and pepper
  • 3 pounds potatoes, peeled
  • 1/2 pound salt pork, sliced into 1/4-inch slices
  • Preheat oven to 375 degrees F.

  • In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl. Add bone and skin to stockpot. Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery. Bring to a boil, reduce the heat and let simmer for 2 hours, covered. Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot. Add peeled onion, salt, and pepper, to taste. Simmer for another 30 minutes or until onions are tender. Keep warm.

  • Grate potatoes with either a hand grater or juice extractor. Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed. Do not discard liquid until measured for its volume. Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid. Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper, to taste.

  • Preheat oven to 350 degrees F.

  • In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside. Add the rendered fat to the roasting pan. Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top. Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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3.7 12
Yes, Michel, it SHOULD read 30lb of potatoes! Food network needs to fix this or some unsuspecting person is going to be disappointed. <br /> item not reviewed by moderator and published
I grew up eating Rappi Pie. I have never heard of baking the chicken. Not that some people don't do it, it is new to me. I was always taught to grate the potatoes, press the starch and fluid out and make sure they are very dry. The chicken was put in a stock pot with the salt pork, onion, celery and carrots. The guidance about measuring the amount of fluid according to what was removed is the same. I was also shown how to keep extra broth and ladle some over the top while cooking to make sure there is a nice crust on top. item not reviewed by moderator and published
We make it as a family also and the recipe is somewhat different then this one. The stock we use comes from a large pot that we cook chicken, pork and beef in concurrently, along with onions, butter and seasoning. The potatoes are grated and squeezed in cloth bags about a cup or so at a time hence the time consuming part. We don't use pork fat to line the bottom of the large rectangular oven pans into which we have one layer of the grated patotoes already rehydrated with the stock (we eyeball from experience vs measuring what was removed from the potato originally, one layer of the deboned mixed meat and a final layer of potatoes. The success of this meal is from the flavor of the stock replacing the original water and starch from the potato and the consistency of the potato "pourridge" prior to putting it into the pan. You are looking for a nice golden brown crust when properly baked. Serve with butter on top (or in some homes molasses and you won't experience a better comfort food. item not reviewed by moderator and published
This was a family favorite and at every holiday we would have rappie pie.I was taught that after you squeeze out the potato starch( cover w/ cold wet cloth ,save it in case you want to add a little back in later, some prefer not to.Add enough broth til it plops,pick up a spoonful and drop it back into the bowl and listen to the sound, when it goes PLOP it's good to go( no need to measure,it works. We would also add pork chops ( browned in salt pork too or pieces as well as chicken. there are a number of options as to if you want it hard ( use less broth,add some starch back or soft ( don't turn it too soup,add just a little more broth and no starch.At times 50 pounds of potato were used, all grated by hand (cover grated potato with cold wet cloth&amp; squeezed by hand so it truly was a family effort, yes it takes hours but so good served with butter,salt &amp; pepper. Even after a couple of hundred years it doesn't get any better. item not reviewed by moderator and published
This ranks right up there with mac and cheese as one of the ultimate comfort foods. Granted, there's a lot of work involved but the result is worth it. (9 hours for the first try!) I found that several attempts were necessary to determine just how much liquid to add to the potato pulp to avoid making soup. Recently I tried it with 4 lb. of leftover honey-baked ham and it was good but not as tasty as chicken. item not reviewed by moderator and published
Pattianan... you don't add the potato juice back in. You need to reserve it to measure how much chicken-onion stock you will use to reconstitute the potato. You are swapping the potato juice for the flavorful stock. item not reviewed by moderator and published
My question is, why do you add the potato juice back in after you take the time to squeeze it out? I'm trying this recipe for the 1st time, since I'm of Arcadian decent. My mom used to spend summers in West Pubnico, NS, with her grandma, when she was a young girl. Not sure if I'll like it but will let you know. It is very time consuming. item not reviewed by moderator and published
Hi all, I submitted this recipe and was the one in the show. The recipe is wrong here, and I have been trying to tell the food network but they wont fix it. The recipe should call for 30lbs not 3 - as stated in the recipe. Regards, Michael Bourque item not reviewed by moderator and published
I remember staying on my Great Grandmothers farm in Nova Scotia as a little boy and eating this every winter. This is not a recipe that is easily made on the first try. I have been working on this dish for about two years now and have improved substantially. Here are my suggestions.... All the seasoning is imparted through the broth/stock so I like to reduce it down and make sure it has a ton of flavor. I use a juice extractor to grate the potato and it makes it easy to measure how much liquid is removed in order to know exactly how much stock to put back, but at the bottom of the juice I take out will be a white brick of starch. I let the potato liquid settle and carefully pour off the water after measuring and take half the block of starch and add it back to the potatoes as the juicer removes far more starch than the traditional process of grating and wringing in cheese cloth. The potato pulp should be pretty dry before adding the stock, so wrap up in cheesecloth and knot the top and use a wooden spoon through the knot to turn and wring it out. The broth has to be boiling hot. I use a large Kitchen Aid mixer. It may appear that the amount of liquid that came out is too much to put back in, but it will all absorb in as it mixes. The fat that greases the pan will mix with the starch and make a nice crust. My Great Grandmother used lard to grease the pan, but just about any fat will work. I make a huge sheet pan, so it takes about 5 hours at 350 degrees to cook. I also cover the top with foil for the first three hours and uncover it for the next two hours. Good luck! item not reviewed by moderator and published
This is horrible! You got to be kidding. item not reviewed by moderator and published
My grandmother from Nova Scotia made this, and my mother has taken it over. We have it every Christmas Eve. I would say it's a little more than "medium" difficulty. Also, they added pork and beef. Makes a big difference. item not reviewed by moderator and published
I myself as I am sure Michael also, has had this meal in their family for centuries! It is a great staple, and yummy! Thanks for the posting Michael! item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis