Rappie Pie
Pate a la Rapure (rah-PEE pie / paht ah lah rah-PYOOR)
Acadian Grated Potato Casserole
A dense, savoury casserole of grated potatoes with all starch squeezed out, layered with seasoned chicken and baked until golden — the pride of Acadian Nova Scotia.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large baking pan
Garnishes: butter
Accompaniments: cranberry sauce, pickled beets
Instructions
-
1
Boil the whole chicken in salted water until tender. Remove chicken and reserve the broth.
-
2
Shred the chicken meat, discarding bones and skin.
-
3
Grate potatoes finely. Squeeze out all starch and liquid through cheesecloth — this is crucial.
-
4
Replace the squeezed-out liquid with an equal volume of hot chicken broth. Mix thoroughly.
-
5
Butter a large baking pan. Layer half the potato mixture, then chicken and onions, then remaining potato.
-
6
Dot top with butter. Bake at 200C (400F) for 2-2.5 hours until deeply golden and crispy on top.
Did You Know?
Making rappie pie is a community event in Acadian villages — families gather to grate the enormous quantity of potatoes needed, which can take hours.
Chef's Notes
Equipment Tips
- box grater or food processor
- cheesecloth
- large baking pan
- stockpot
Garnishing
butter
Accompaniments
cranberry sauce, pickled beets
The Story Behind Rappie Pie
Rappie pie is the culinary crown jewel of Acadian culture in Nova Scotia and New Brunswick. Brought from France and adapted with local potatoes and chicken, the labour-intensive dish became a symbol of Acadian community, identity, and resilience after the Expulsion of 1755.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!