Rappie Pie

Method10 steps · about 3 hr 5 min

1. 1

   Step 1: Heat the oven to 200 °C /400 °F. Grease a 10×14×2-inch baking pan with a little of the separate greasing margarine.

   Uses A little extra margarine for greasing the baking pan, as needed

2. 2

   Step 2: Peel and chop both onions (2). Heat only the measured two tablespoons onion margarine (2 tbsp) in a skillet over medium heat. Add all the chopped onion and cook, stirring, for about five minutes until softened and translucent.

   Soften chopped onions in margarine · 5 minUses 2 tbsp margarine for onions · 2 onions, peeled and chopped

3. 3

   Step 3: Reduce the heat to low and cook the onion pan for about forty more minutes, stirring regularly, until the onions are very tender and dark brown. Hold these caramelized onions for the filling.

   Slowly caramelize softened onions · 40 minUses The complete onion pan

4. 4

   Step 4: Bring all four US quarts of prepared chicken broth to a boil in a large pot. Add all the raw boneless skinless chicken breasts (4 lb) without washing them, reduce to a gentle simmer and cook for about twenty minutes until fully cooked, reaching 74 °C /165 °F in the thickest part of each breast. Continue as needed for the breast sizes, then take the pot off the heat.

   Poach chicken breasts until fully cooked · 20 minUses 4 US quarts prepared chicken broth, divided between poaching, potato pulp and optional serving · 4 lb raw boneless skinless chicken breasts

5. 5

   Step 5: Lift the cooked breasts onto a clean plate with a slotted spoon. Cut or shred the cooked meat into manageable filling pieces. Keep all the poaching broth in the pot for moistening the potato pulp and later serving.

   Uses All the cooked chicken and broth

6. 6

   Step 6: Wash, peel and dice the potatoes (10 lb). Pass all the prepared potatoes through an electric juicer; put the dry potato pulp into a bowl and discard the extracted juice. Mix all the measured salt (2 tbsp) and ground black pepper (1 tbsp) into this pulp, then gradually stir in only enough of the reserved hot poaching broth to reach the consistency of oatmeal. Retain any broth not added to the pulp.

   Uses 10 lb potatoes, peeled and diced before juicing · 2 tbsp salt for potato pulp · 1 tbsp ground black pepper for potato pulp · Only as much reserved broth as needed for the potato pulp

7. 7

   Step 7: Keep the broth remaining after moistening the potato pulp separate for serving. Keep it hot if serving shortly; if delayed, cool and refrigerate it promptly before reheating.

   Uses Only the remaining broth not used to moisten the pulp

8. 8

   Step 8: Spread exactly half of the seasoned potato mixture evenly in the greased pan. Lay all the cooked chicken filling over it, then scatter all the caramelized onions over the chicken. Keep the other half potato mixture for the top.

   Uses The first half of the potato mixture · All the cooked chicken meat held from the broth · All the caramelized onions

9. 9

   Step 9: Spread only the remaining half of the potato mixture evenly over the cooked chicken and onions, covering the filling completely.

   Uses The partly assembled pie · Only the remaining half of the potato mixture

10. 10

    Step 10: Bake the assembled pie for about one hour until the potato top is golden, the centre is thoroughly hot and the potato pulp is tender. Reheat the reserved leftover broth until steaming hot, reaching 74 °C /165 °F if it was refrigerated. Serve the pie as eight portions and spoon over only as much hot reserved broth as each person wants.

    Bake assembled rappie pie until golden and hot · 60 minUses The whole assembled pie · As much of the remaining broth as desired for serving