Easy Traditional Rappie Pie Recipe (Nova Scotia-Style)
Rappie Pie — also known as râpure — is a cherished Acadian dish deeply rooted in Nova Scotian heritage. This savory potato and meat casserole is made from grated potatoes, rich chicken broth, caramelized onions, and tender shredded meat, baked until crisp and golden. Whether you’re continuing a family tradition or exploring classic Canadianrecipes, this hearty dish is a true taste of the East Coast.
Table of Contents
Traditional Acadian Rappie Pie
Ingredients
Method
- Set your oven to 400°F (200°C). Grease your baking dish with butter or non-stick spray.
- In a skillet, melt margarine over medium heat. Add chopped onions and cook for about 5 minutes until soft. Reduce heat to low and continue cooking for 35 to 40 minutes, stirring occasionally, until deep golden brown.
- In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce to a simmer, and cook for about 20 minutes or until fully done (internal temperature 165°F or 74°C). Remove chicken with a slotted spoon and set aside. Reserve the broth for the potato mixture.
- Using an electric juicer, extract juice from the potatoes. Discard the liquid and place the dry potato pulp into a large bowl.
- No juicer? Grate the potatoes manually and wring out the juice using cheesecloth or a clean towel.
- Add salt and pepper to the potato pulp. Slowly stir in the hot reserved broth until the texture resembles warm oatmeal. It should be thick but still spreadable.
- Spread half of the potato mixture into the greased baking dish.
- Shred or slice the cooked chicken and distribute it evenly over the potatoes.
- Add the caramelized onions as the next layer.
- Top with the remaining potato mixture, smoothing it to cover the filling entirely.
- Bake the assembled dish uncovered at 400°F for about 1 hour, or until the top is golden and lightly crisped.
- Let the pie rest for about 10 minutes before slicing. For added moisture and flavor, reheat some of the reserved broth and ladle it over each serving.
What Is Rappie Pie?
Rappie pie gets its name from the French word “rapé,” meaning grated. The dish dates back to the 18th century when Acadians developed this ingenious method to create a satisfying meal with simple, available ingredients. Traditionally made with chicken or clams, RappiePiefeatures layers of rehydrated potato pulp and savory meat, baked to perfection in a large pan.
Time and Servings
- Prep Time: 1 hour
- Cook Time: 2 hours 5 minutes
- Total Time: Approximately 3 hours 5 minutes
- Servings: 8 generous portions
- Oven Temperature: 400°F (200°C)
Ingredients
For the Filling:
- 2 tablespoons margarine (or butter)
- 2 onions, chopped
- 4 quarts chicken broth
- 4 lbs boneless, skinless chicken breasts
For the Potato Mixture:
- 10 lbs potatoes, peeled and diced
- 2 tablespoons salt
- 1 tablespoon ground black pepper
Equipment Needed
- 10x14x2-inch baking pan
- Large pot
- Skillet
- Electric juicer (or manual grater and cheesecloth)
- Large mixing bowl
- Slotted spoon
Step-by-Step Instructions
1. Preheat Oven
Set your oven to 400°F (200°C). Grease your baking dish with butter or non-stick spray.
2. Caramelize the Onions
In a skillet, melt margarine over medium heat. Add chopped onions and cook for about 5 minutes until soft. Reduce heat to low and continue cooking for 35 to 40 minutes, stirring occasionally, until deep golden brown.
3. Cook the Chicken
In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce to a simmer, and cook for about 20 minutes or until fully done (internal temperature 165°F or 74°C). Remove chicken with a slotted spoon and set aside. Reserve the broth for the potato mixture.
4. Grate and Juice the Potatoes
Using an electric juicer, extract juice from the potatoes. Discard the liquid and place the dry potato pulp into a large bowl.
No juicer? Grate the potatoes manually and wring out the juice using cheesecloth or a clean towel.
5. Season and Hydrate
Add salt and pepper to the potato pulp. Slowly stir in the hot reserved broth until the texture resembles warm oatmeal. It should be thick but still spreadable.
6. Assemble the Rappie Pie
- Spread half of the potato mixture into the greased baking dish.
- Shred or slice the cooked chicken and distribute it evenly over the potatoes.
- Add the caramelized onions as the next layer.
- Top with the remaining potato mixture, smoothing it to cover the filling entirely.
7. Bake
Bake the assembled dish uncovered at 400°F for about 1 hour, or until the top is golden and lightly crisped.
8. Serve
Let the pie rest for about 10 minutes before slicing. For added moisture and flavor, reheat some of the reserved broth and ladle it over each serving.
Tips and Notes
- The potato mixture should resemble thick oatmeal — add broth gradually.
- Letting the pie rest before slicing helps it hold its shape.
- Serve with molasses or hot sauce for a classic Nova Scotian pairing.
- Caramelized onions elevate the flavor and add sweetness.
Substitutions and Variations
- Swap chicken for clams, beef, turkey, or even leftover roast meat.
- If using a manual grater, be sure to squeeze out as much liquid as possible.
- Try bacon fat instead of butter for a rich, smoky twist.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave, adding a splash of broth to maintain texture.
A Taste of Acadian Tradition
Rappie pie is more than a meal — it’s a warm connection to Acadian heritage. This dish brings together family, history, and hearty ingredients for a truly comforting experience. If you’ve never tried it, now’s the perfect time to bring this traditional Nova Scotian favorite into your kitchen.
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Share Your Experience
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Traditional Acadian Rappie Pie
Ingredients
Method
- Set your oven to 400°F (200°C). Grease your baking dish with butter or non-stick spray.
- In a skillet, melt margarine over medium heat. Add chopped onions and cook for about 5 minutes until soft. Reduce heat to low and continue cooking for 35 to 40 minutes, stirring occasionally, until deep golden brown.
- In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce to a simmer, and cook for about 20 minutes or until fully done (internal temperature 165°F or 74°C). Remove chicken with a slotted spoon and set aside. Reserve the broth for the potato mixture.
- Using an electric juicer, extract juice from the potatoes. Discard the liquid and place the dry potato pulp into a large bowl.
- No juicer? Grate the potatoes manually and wring out the juice using cheesecloth or a clean towel.
- Add salt and pepper to the potato pulp. Slowly stir in the hot reserved broth until the texture resembles warm oatmeal. It should be thick but still spreadable.
- Spread half of the potato mixture into the greased baking dish.
- Shred or slice the cooked chicken and distribute it evenly over the potatoes.
- Add the caramelized onions as the next layer.
- Top with the remaining potato mixture, smoothing it to cover the filling entirely.
- Bake the assembled dish uncovered at 400°F for about 1 hour, or until the top is golden and lightly crisped.
- Let the pie rest for about 10 minutes before slicing. For added moisture and flavor, reheat some of the reserved broth and ladle it over each serving.
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