Rappie Pie
A Canadian-style chicken pie layered with mashed potatoes and caramelized onions, baked until golden and savory.
Pasos
- 1
Preheat the oven to 400 degrees F (200 degrees C) and grease a 10x14x2-inch baking pan.
- 2
Melt the butter in a skillet over medium heat, add the onions, and cook until softened and translucent, about 5 minutes. Reduce heat to low and continue to cook until the onions are very tender and dark brown, about 40 more minutes.
- 3
Bring the chicken stock to a boil in a large pot; add the chicken breasts, reduce heat, and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove from heat and transfer the chicken breasts to a plate, reserving the broth.
- 4
Juice the potatoes with an electric juicer; place the dry potato flesh in a bowl and discard the juice. Stir salt and pepper into the potatoes, then mix in enough reserved broth to reach an oatmeal-like consistency. Set the remaining broth aside.
- 5
Spread half of the potato mixture evenly into the prepared pan. Layer the cooked chicken breasts over the potatoes and scatter the caramelized onions. Top with the remaining potato mixture to cover.
- 6
Bake in the preheated oven until golden brown, about 60 minutes. Reheat the remaining broth and spoon over servings as desired.
