- Ready In:
- 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.
Questions & Replies
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My family is from Nova Scotia as well, we love Rappie Pie. Our receipt is a little different, back in the day all my uncles went hunting we used Partridge for meat, now we use chicken, we do not use celery or carrot. We boil onion and chicken together, we grate the potato's save some of the starch from the potato to add back in when adding the chicken stock, in stead of butter we use Crisco in the pan , when done layering the pie we put 4 teaspoons of crisco on the top and let cook for 4-5 hours to form a thick brown yummy crust.. OMG im hungry now. thanks for sharing