Home made Rappie Pie by Aunt Helena. Yes.. i still donch eat them.. but it’s a huge thing here in Canada.. or in Nova Scotia. Every french people here loves.. their Rappie Pie. Now you wanna know what’s inside the Rappie Pie right..?? It’s a stewed chicken and potato dish .. baked in the oven. Everyone who speaks french here.. knows how to do this dish. It’s pretty gooey.. when you scooped it out. .on a dish. I guess that is why i donch eat it.
Recipe..??
Ingredients:
- 1.8 kg. of D’Eons Rappie Pie Mix (It’s an all natural partially dehydrated shredded potato product)
- A large stewing hen
- Several chopped onions
- A few bay leaves
- 1 gal of water
- Salt and pepper
- A few slices of salt-pork, fatback or bacon
- A large baking dish or two
Directions:
Toss the chicken, onions and bay leaves into a stockpot. Cover with the water and simmer until the meat is tender and the broth flavourful, about three hours. Remove the chicken and onions from the broth. When the chicken is cool enough to handle shred the meat and toss with the onions. Reserve. Save the broth. Discard the skin and bones.
Mix the D’Eon’s Rappie Pie Mix with two cups of cold water to begin dissolving it. Add precisely 26 cups of the warm chicken broth. If there’s leftover broth save it for another recipe. If there’s not enough broth simply use more water. Generously season the works with salt and pepper. Taste it and continue seasoning if necessary.
Preheat your ovens broiler. Layer half of the potato mixture into a large baking dish or two. Cover with an even layer of the chicken then top with the remaining potato mixture. Chop the salt-pork, fatback or bacon and sprinkle on top. Place the works on the top shelf of your oven and broil it until it begins to dry and form a crust, about five minutes. Turn the heat down to 400 degrees and continue baking until the top is an even golden brown, about ninety minutes. Get ready to enjoy an authentic Acadian treat with your family and friends!
mmmmmmmmm………..looks delicious