Deons Rappie Pie Recipes

RAPPIE PIE

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.

RAPPIE PIE

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.

RAPPY PIE (ACADIAN FOOD)

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.