Rappy Pie Acadian Food Recipe

A heartwarming Acadian tradition, Rappy Pie is a savory masterpiece that surpasses even roast beef in its comforting deliciousness! This recipe, passed down through generations, features tender chicken and fluffy potatoes baked to golden perfection. Perfect for special occasions or a cozy weeknight meal, Rappy Pie is sure to become a family favorite. Discover the secret to this irresistible Acadian classic!

Prep Time 60 mins

Cook Time 165 mins

Calories 569.5 kcal

Protein 56g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Rappy Pie Acadian Food

1.5 lbs boneless, skinless chicken thighs
Onion
Carrot
2 celery stalks, chopped
1 teaspoon salt
2 tablespoons butter
2 lbs potatoes, peeled and grated (or pureed)

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How to Make Rappy Pie Acadian Food

In a large pot, combine 1.5 lbs boneless, skinless chicken thighs, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 1 tsp salt. Add enough water to cover the chicken.
Bring the mixture to a boil, then reduce heat and simmer gently for 2 hours, or until the chicken is very tender.
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones.
Strain the chicken broth through a fine-mesh sieve and set aside.
Peel 2 lbs of potatoes. Using a box grater, grate the potatoes very finely (or puree in a blender until smooth).
Working in 2-cup batches, wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Reserve the liquid (you can discard it or use it for other cooking purposes).
Place the squeezed potatoes in a large bowl. They should resemble fluffy snow.
Measure the liquid removed from the potatoes. Gradually whisk in an equal amount of the hot chicken broth into the potatoes.
The potatoes will swell and change color as they absorb the broth.
Grease a 15x20 inch baking pan.
Spread half of the potato mixture evenly in the prepared pan.
Top with the shredded chicken.
Spread the remaining potato mixture over the chicken.
Dot the top with 2 tbsp of butter.
Bake at 400°F (200°C) for 30 minutes, or until the top begins to brown.
Reduce the oven temperature to 350°F (175°C) and continue baking for another 2 hours, or until heated through and golden brown.
Serve hot. Optional: Serve with pickles.