Rappie Pie (Pâté à la Râpure)

Ingredients

• •5 lb russet potatoes, peeled
• •3 lb bone-in chicken pieces (thighs and drumsticks)
• •6 cups chicken broth, hot
• •1 large yellow onion, diced
• •3 tbsp butter
• •2 tsp salt
• •1 tsp black pepper
• •1 tsp dried summer savory

Directions

1. 1Simmer chicken pieces with onion, savory, salt, and pepper in 8 cups of water for 30 minutes; remove chicken, shred meat, and reserve broth keeping it very hot.
2. 2Preheat oven to 375°F and grease a 9×13-inch baking dish with butter.
3. 3Grate potatoes using the fine side of a box grater into a large bowl, then squeeze out as much liquid as possible through a clean kitchen towel — measure the liquid removed.
4. 4Replace the removed potato liquid with an equal volume of hot reserved chicken broth, stirring it into the grated potatoes until fully absorbed and the mixture is evenly moist.
5. 5Season potato mixture with remaining salt and pepper, then spread half evenly into the prepared baking dish.
6. 6Layer shredded chicken evenly over the potato base, then spread remaining potato mixture on top.
7. 7Dot the surface with butter and bake uncovered for 60–75 minutes until the top is deep golden and edges are crisp.
8. 8Rest for 10 minutes before cutting into squares and serving.

💡 The liquid-replacement step is the secret — use a measuring cup to ensure equal volumes; if broth is not hot enough the potatoes will turn grey.

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