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LOCATION: Recipes >> Entrée Pies >> Rapee Pie 02

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1 peck potatoes
2 chickens (3 or 3 1/2 lbs each)
2-3 large onions
1/4 lb butter
6 strips bacon
salt & pepper to taste
poultry seasoning

You will need a grater, a large pan (17"x12"x2"), and a sturdy
cloth bag.

Simmer the chickens in a pot on top of the stove with plenty of
onions and seasonings. When cooked, separate the meat from the
bones and chop meat into pieces. Save the broth.

Meanwhile, peel the potatoes and soak in cold water. Grate about
10 potatoes at a time and then place them in a cloth bag. Squeeze
tightly until all the water and starch is removed. Do all the
potatoes this way. Save the liquid from the potatoes: measure it.
You must measure an equal amount of chicken broth to replace the
potato water. When the potatoes are all squeezed, loosen them in
a large pan and gradually add the measured chicken broth, stirring
slowly. The potatoes may take on a jelly-like appearance. Be sure
there are no lumps. Add seasonings and stir, stir, stir!

Cover the bottom of a well-greased pan with half the potato mixture.
Arrange chicken pieces, chopped onion, and pats of butter on top.
Cover with the other half of the potato mixture. Then add a bit
of chopped onion, more pats of butter and six strips of bacon. This
will form the crust. Place pie in a hot (400F) oven for about 2
hours, or until a brown crust is formed.

Delicious with applesauce or cranberry sauce.

Serves 12.


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17 of 22 people found the following review helpful:
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yummy-roppie pie, March 31, 2004 - 03:06 PM
Reviewer: evelyn(doucette)hamlin from milo me.usa
I have been making roppie pie for years.It is a family tradition as my folks were from Nova Scotia and we were brought up on it.I have 5 children and 6 grandchildren plus daughter in laws,and they all love it.My son made a machine to squeese the juice,also one for grating potatoes,but one I saw on t.v.for grating looked better-wish I could get the pattern.thanks.

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