Rappie Pie Recipes

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RAPPIE PIE



Rappie Pie image

This is a traditional Canadian dish. The main ingredient is grated potatoes. This was handed down from my family in Nova Scotia. It was always a special treat because originally it was so much work to make but it really was worth waiting for. The traditional method for the grated potatoes was to get a cookie sheet and drive nails through it to create a giant potato grater. After grating (always scraped a knuckle or two), we'd place the mushy potato into a towel and twist it until all the juice was gone. Ouch! Sometimes the towel would rip, shooting the mix everywhere. Now we use our juicing machine.

Provided by donelectra59

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h5m

Yield 8

Number Of Ingredients 7

2 tablespoons margarine
2 onions, chopped
4 quarts chicken broth
4 pounds boneless, skinless chicken breasts
10 pounds potatoes, peeled and diced
2 tablespoons salt
1 tablespoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
  • Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
  • Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
  • Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
  • Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
  • Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

Nutrition Facts : Calories 733 calories, Carbohydrate 104.2 g, Cholesterol 127.1 mg, Fat 8.8 g, Fiber 13.2 g, Protein 58 g, SaturatedFat 1.9 g, Sodium 3826.4 mg, Sugar 7.6 g

RAPPY PIE (ACADIAN FOOD)



Rappy Pie (Acadian Food) image

I was brought up on this. We always had it for special days. At home this was made more than roast beef.

Provided by NoraMarie

Categories     One Dish Meal

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 7

1 (4 lb) chicken, cut up
1 cup onion, chopped
1 cup carrot, chopped in big pieces
1 stalk celery, cut up in big pieces
2 teaspoons salt
1/4 cup butter
8 lbs potatoes

Steps:

  • Cook chicken, onions, carrots, celery, and salt in water to cover.
  • Bring to a boil and simmer for about 2 hours.
  • Remove skin and bones and cut chicken in small pieces.
  • Strain broth.
  • Peel potatoes, grate very fine like you would make potato pancakes.
  • Or puree in blender.
  • Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}.
  • Empty potato into a large bowl {the potatoes will look like snow}.
  • Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes.
  • {Potato will swell}The potato will change color.
  • Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top.
  • Dot with butter, it will make the crust golden brown.
  • Bake at 400 until top start to brown {30 minutes}.
  • Lower oven to 350 and continue baking for another 2 hours.
  • This may be made with beef, clams etc.
  • You can serve it with pickles.

Nutrition Facts : Calories 569.5, Fat 21.6, SaturatedFat 7.8, Cholesterol 95, Sodium 608.1, Carbohydrate 66.2, Fiber 8.6, Sugar 4.1, Protein 28.2

RAPPIE PIE



Rappie Pie image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

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
30 pounds potatoes, peeled
1/2 pound salt pork, sliced into 1/4-inch slices

Steps:

  • 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.

RAPPIE PIE



Rappie Pie image

This is a traditional Canadian dish. The main ingredient is grated potatoes. This was handed down from my family in Nova Scotia. It was always a special treat because originally it was so much work to make but it really was worth waiting for. The traditional method for the grated potatoes was to get a cookie sheet and drive nails through it to create a giant potato grater. After grating (always scraped a knuckle or two), we'd place the mushy potato into a towel and twist it until all the juice was gone. Ouch! Sometimes the towel would rip, shooting the mix everywhere. Now we use our juicing machine.

Provided by donelectra59

Categories     Chicken Breasts

Time 3h5m

Yield 8

Number Of Ingredients 7

2 tablespoons margarine
2 onions, chopped
4 quarts chicken broth
4 pounds boneless, skinless chicken breasts
10 pounds potatoes, peeled and diced
2 tablespoons salt
1 tablespoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
  • Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
  • Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
  • Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
  • Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
  • Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

Nutrition Facts : Calories 733 calories, Carbohydrate 104.2 g, Cholesterol 127.1 mg, Fat 8.8 g, Fiber 13.2 g, Protein 58 g, SaturatedFat 1.9 g, Sodium 3826.4 mg, Sugar 7.6 g

RAPPIE PIE



Rappie Pie image

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.

Provided by davianng

Categories     One Dish Meal

Time 3h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

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