forkue
Rappie Pie

Canadian · Dinner · Medium

Rappie Pie

Total
2 hr 55 min
Prep
50 min
Serves
6
Calories
420
Jump to recipe

Finely grated potatoes bake around tender chicken and caramelized onions, forming a crisp brown crust over a soft, broth-rich center.

Squeezing the potatoes before adding hot broth gives rappie pie its distinctive soft texture. The dry potato pulp absorbs the chicken flavor, while a long bake creates a firm golden crust around the edges.

Measure the liquid squeezed from the potatoes so you know how much broth to put back. A juicer speeds up the work, but finely grated potatoes wrung firmly in a clean towel also produce the needed dry pulp.

SavoryHeartyBakingComfort FoodGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Melt 1 tbsp butter in a skillet over medium heat. Add onions and cook for until softened, then lower heat and cook for , stirring often, until deeply golden.

  2. Meanwhile, bring chicken stock to a gentle simmer in a saucepan. Add chicken breasts and simmer over low heat for until 165°F in the thickest part. Lift out, shred and keep the broth hot.

  3. Heat the oven to 400°F (200°C). Grease a 9-by-13-inch baking dish with remaining butter. Grate potatoes very finely and squeeze firmly in a clean towel over a measuring bowl, working in batches. Record the volume of liquid, then discard it.

  4. Put dry potato pulp in a large bowl with salt and black pepper. Gradually beat in an equal volume of the hot chicken broth, stopping when the mixture resembles thick oatmeal. Keep any remaining broth for serving.

  5. Spread half the potato mixture in the dish. Cover with shredded chicken and caramelized onions, then spread remaining potato mixture over the top. Bake for until deeply golden around the edges and the potato center is fully cooked and soft.

  6. Rest for before scooping into bowls. Reheat any remaining chicken broth to a simmer and spoon a little over each portion as desired.

Forkue tips

  • Squeeze the grated potatoes as dry as possible; leaving their water in the pulp dilutes the broth and changes the finished texture.

Storing and reheating

Refrigerate for up to 3 days. Reheat covered at 350°F with a little broth, then uncover to restore the top crust. Freeze portions for up to 2 months.

Kitchen gear

Fine graterTop picks on AmazonClean kitchen towelTop picks on Amazon9-by-13-inch baking dishTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

420Calories
32gProtein
59gCarbs
7gFat

Rappie Pie: FAQ

Can I use mashed potatoes?

No. The texture depends on raw grated potatoes with their liquid removed and replaced by broth. Mashed potatoes make a different kind of casserole.

Why is the center soft?

A soft, cohesive center is expected. It should taste fully cooked, with no crunchy raw potato, beneath the browned crust.

How do I store and reheat Rappie Pie?

Refrigerate for up to 3 days. Reheat covered at 350°F with a little broth, then uncover to restore the top crust. Freeze portions for up to 2 months.

How long does Rappie Pie take?

About 2 hr 55 min in total: 50 min prep and 2 hr 5 min cooking.

What do I need to make Rappie Pie?

The key ingredients are butter, onions, chicken stock, chicken breasts and potatoes, plus pantry basics.

Any tips for Rappie Pie?

Squeeze the grated potatoes as dry as possible; leaving their water in the pulp dilutes the broth and changes the finished texture.

Cook this next

More chickenMore potatoes