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.