Prep 1 hr
Cook 2 hrs
My Mother's people emigrated from Scotland to Nova Scotia around 1900. This recipe came from her great aunt (married into the family) who grew up in Cape Breton and had many Acadian ancestors. I am told it is an old Acadian recipe.
- 6 lbs whole chickens (2 3-lb chickens)
- 1 celery rib, diced fine
- 1 carrot, grated
- 2 onions, diced
- 1 bay leaf
- 1⁄4 teaspoon thyme
- 2 teaspoons salt
- 10 -12 potatoes
- 2 tablespoons butter
- salt and pepper, to taste
- 3 tablespoons butter
- Cut up chickens; wash; place in stock pot with celery, carrot, onion, bay leaf, thyme and salt.
- Add enough water to cover well (about 5 cups).
- Simmer about 1 hour, or until chicken is just cooked.
- Remove chicken from broth; reserve broth.
- Skin and bone chicken; cut meat into 1 or 2 inch chunks.
- Peel potatoes and reserve in cold water to keep them from turning black.
- Grate potatoes into a bowl of cold water.
- When all potatoes are grated, squeeze out as much water as possible.
- Grease a 4-cup casserole with the 2 tablespoons butter.
- Spread 1/2 of the potatoes into bottom and sides of buttered casserole.
- Salt and pepper to taste.
- Place cut-up chicken pieces on top of potatoes in casserole.
- Spread on the remaining 1/2 of the potatoes.
- Measure out 4 or 5 cups of the reserved broth; bring to a boil; pour on the pie.
- Dot with the 3 Tablespoons of butter, salt and pepper.
- Bake in 400 degree Fahrenheit oven for 1-1/2 to 2 hours.