Canadian
Rappie Pie
This Acadian potato pie from Nova Scotia is made by wringing grated potatoes dry, then scalding them with rich hot chicken broth before baking with tender meat. The top turns golden and crisp while the inside stays savoury, dense, and comforting.
Watch it madeYarmouth & Acadian Shores, Nova Scotia · 2:01
Ingredients
- Bone-in chicken thighs2
- Salt pork, diced60 g
- Yellow onion, chopped1/2 small
- Water3 cups
- Bay leaf1
- Russet or PEI potatoes, peeled1 1/2 lb
- Salt3/4 tsp, divided
- Black pepper1/4 tsp
- Butter or rendered pork fat, for the dish1 tbsp
Method
- Put the chicken thighs, salt pork, onion, water, bay leaf, 1/4 tsp salt, and black pepper in a small pot and bring to a gentle boil.
- Reduce the heat and simmer uncovered for 40 minutes, until the chicken is tender and the broth is well flavoured.
- Lift out the chicken and salt pork, discard the bay leaf, and keep the broth at a bare simmer.
- Remove the chicken meat from the bones, tear it into bite-size pieces, and mix it with the salt pork and onion from the pot.
- Heat the oven to 400°F and grease a small 1-quart baking dish with butter or rendered pork fat.
- Finely grate the potatoes into a bowl of cold water to keep them from darkening.
- Drain the grated potatoes, then wrap them in a clean kitchen towel or cheesecloth and wring very firmly until the potatoes feel almost dry.
- Measure the liquid squeezed from the potatoes, discard the liquid, and measure the same amount of hot broth, topping up with boiling water if needed.
- Put the dry grated potatoes in a heatproof bowl and sprinkle with the remaining 1/2 tsp salt.
- Pour the boiling broth over the potatoes a little at a time, stirring vigorously, until the mixture becomes moist, glossy, and porridge-like but not soupy.
- Spread half of the potato mixture in the greased dish and scatter the chicken, salt pork, and onion evenly over it.
- Cover with the remaining potato mixture and smooth the top without pressing it down hard.
- Bake for 20 minutes at 400°F, then reduce the oven to 350°F and bake for 1 hour to 1 hour 15 minutes, until the top is deeply golden and the edges are crisp.
- Let the rappie pie rest for 10 minutes before cutting into generous spoonfuls and serving hot.
Common questions
Can I substitute the salt pork in rappie pie, and what should I use instead?
Yes. Bacon is the closest substitute; use a leaner piece and reduce added salt because bacon is already salty. You can also use pork fat for flavor, but the filling will be less smoky and less savory.
How long does rappie pie take from start to finish?
Plan on about 2 hours total. The chicken simmers for 40 minutes, then you need time to grate, squeeze, and mix the potatoes, assemble the dish, and bake it until the top is set and lightly browned.
What are the most common mistakes when making rappie pie?
The biggest mistakes are not squeezing the potatoes dry enough, adding broth too quickly, and over-salting. If the potato mixture is too wet, the pie turns gluey or soupy instead of firm and sliceable.
Can I make rappie pie ahead of time, and how should I store leftovers?
Yes. Bake it fully, cool it, then refrigerate covered for up to 3 days. Reheat covered in a 325°F oven until hot throughout. For longer storage, freeze portions tightly wrapped, then thaw in the fridge before reheating.
What should I serve with rappie pie?
Serve it hot with extra broth spooned over the top, plus simple sides like pickles, coleslaw, or buttered peas. A little melted butter or rendered pork fat on top helps keep the dish moist and flavorful.