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.
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.