"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."
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Ingredients3 h 5 m servings 733
Original recipe yields 8 servings (1 10x14-inch pan)
- 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.
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- Cook's Note:
- In the old days they used to boil the chicken in water. The chicken was added, with bones and skin, to the pie. You had to strain out the skin pieces and bones from the broth that had fallen off during boiling before serving time. I remember as a kid pulling the bones from my Rappie and placing them in a big bowl on the table. Thank god those days are over. It is an acquired taste and unusual to look at. The top turns a nice golden brown but the potatoes are grey. All my family, even the young ones, love it. My grandmother told me in Nova Scotia they also used to add pork chops to the pie. Great on a cold day. My dad made a potato grater, like I mentioned in the description, and prayed that the potato didn't slip from your hand and scrape the razor sharp teeth he created with the point of a 10 penny nail. In those days the wringing of the potato was the hardest thing to do. Add some mix to the middle of the towel and wring it out over the sink. Now we use a juicer.
Per Serving: 733 calories; 8.8 104.2 58 127 3826 Full nutrition
ReviewsRead all reviews 2
We boiled a chicken for about 2 hours, then built up the broth with the discarded peels from the onion, with a few carrots and celery sticks, pepper corns, bay leaves, and the discards from clea...