Pate a la Rapure
Submitted by knightwill
Pate a la rapure (rappie pie) is a traditional Acadian chicken and potato casserole from Nova Scotia. Grated potatoes are squeezed dry, soaked in rich chicken broth, and baked until golden and crisp on top.
YIELD
20 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsPate a la rapure, or rappie pie, is one of those dishes that tells you exactly where it comes from. This hearty Acadian casserole has been warming kitchens across Nova Scotia and New Brunswick for generations.
The magic is in the potatoes. You grate them raw, squeeze every last drop of water out through a cotton cloth, then soak the starchy pulp in boiling chicken broth until it becomes dense, silky, and rich with flavor. Layers of tender simmered chicken get tucked between the potato, topped with diced salt pork, and baked until the surface turns golden brown and crackles when you break through it with a spoon.
It takes patience, about 3 hours from start to table, but every Acadian cook will tell you the same thing: you cannot rush a rappie pie.
Pro Tips
- Squeeze the potatoes bone dry. Any leftover water dilutes the broth and gives you a mushy, soggy pie instead of that firm, sliceable texture.
- Use the starchy broth from simmering the chicken. It carries all the flavor and helps bind the grated potato together.
- A generous greasing of the baking dish is essential. The potato layer will stick if you are shy with the fat.
- Let the casserole rest for 10 minutes after baking so it sets and slices cleanly.
Variations
- Use clams instead of chicken for the classic Acadian “clam rappie pie” popular along the Digby shore.
- Add a layer of sauteed onions between the potato and chicken for extra sweetness.
Ingredients
Directions
Cut chicken into individual pieces.
Place in saucepan. Cover with cold water, bring to a boil.
Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste.
Cover and simmer 1½ to 2 hours or until chicken is tender.
Peel and grate potatoes over a bowl of cold water.
When chicken is cooked squeeze 1 or 2 cups potatoes at a time in a piece of cotton until quite dry.
Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes.
Stir until thoroughly mixed.
Salt lightly. Simmer over low heat about 10 minutes.
Grease generously a 8 inch square baking dish .
Spread half potatoes in the bottom of the pan.
Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes.
Mince one small onion very finely, add ¼ teaspoon pepper and 2 slices fat salt pork cut in very small dice.
Bake ½ hour in 350℉ (180℃) F oven or until top is golden brown and crisp.
Serve hot.
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