Rappie Pie


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.

Prep Time:
1 hrs
Cook Time:
2 hrs 5 mins
Total Time:
3 hrs 5 mins
1 10x14-inch pan


  • 2 tablespoons margarine

  • 2 onions, chopped

  • 4 quarts chicken broth

  • 4 pounds boneless, skinless chicken breasts

  • 10 pounds potatoes, peeled and diced

  • 2 tablespoons salt

  • 1 tablespoon ground black pepper


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

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.

Nutrition Facts (per serving)

733 Calories
9g Fat
104g Carbs
58g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 733
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 127mg 42%
Sodium 3826mg 166%
Total Carbohydrate 104g 38%
Dietary Fiber 13g 47%
Total Sugars 8g
Protein 58g
Vitamin C 114mg 570%
Calcium 100mg 8%
Iron 6mg 34%
Potassium 2724mg 58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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