Canadian chicken and potato casserole - Rappie Pie
Delicious casserole-like dish with chicken and grated potato flavoured with homemade chicken broth,
Ingredients
- 1 whole chicken 1.3 kg
- 2 kg potatoes floury variety
- 3-4 carrots medium size
- 3-4 celery stalks
- 1 celeriac or other roots
- 3 onions
- 150 g bacon or pork fat
- 2-3 tbsp unsalted butter
- 1-2 chicken stock cube optional
- salt,black pepper to taste
Instructions
- Prepare the Broth: Cut the chicken: Separate wings, drumsticks, and breasts; cut the carcass into 2-3 pieces (keep skin on).Place chicken in a large pot with a few litres of water, add onion, carrot, celery stalk, and celery root, all cut into smaller pieces. Season with salt and pepper. Add chicken stock if using.Bring to a gentle simmer (no vigorous boiling) and cook for 1h - 1h and 20 minutes.
- Remove vegetables and chicken. Keep the broth hot, simmering gently.Once the chicken is cool enough to handle, separate the meat from the bones and set aside for later.
- Prepare the Potatoes: Wash and peel potatoes. Then grate them using a hand grater, a food processor or a juicer. ( see recipe post for more info)
- Place a cheesecloth over a larger bowl and drain the potatoes. Squeeze out as much liquid as possible. Measure the liquid squeezed out. Add an equal amount of hot chicken broth back into the grated potatoes. Make sure the broth is hot. Stir well.
- Layer the Pie: Fry bacon to render fat and use it to grease your baking dish. Start with a layer of grated potatoes mixed with broth, followed by shredded chicken and chopped cooked carrots (optional). Drizzle with bacon fat and repeat with another potato layer. Top with bacon pieces, or butter. Drizzle with bacon fat.
- Bake: Bake at 190°C for 50-60 minutes. Let the pie rest for 20 minutes before serving.
Notes
The total approximate calories for the entire dish are 3250 which may vary depending on the specific products and brands used. I divided the mixture into 4 mini trays, so each portion is approx 812 cals.