Rappie Pie

Ingredients

• 2 tbs Butter
• 2 chopped Onions
• 4 qt Chicken Stock
• 1.5kg Chicken Breast
• 4kg Potatoes
• 2 tbs Salt
• 1tbsp Black Pepper

Instructions

1. Preheat the oven to 400°F / 200°C. Grease a deep baking dish approximately 10 x 14 x 2 inches.
2. Melt the butter in a wide skillet over medium heat. Add the chopped onions and cook, stirring, until softened and translucent, about 5 minutes. Reduce the heat to low and continue cooking slowly, stirring occasionally, until the onions are very tender and deep golden brown, up to 40 minutes.
3. Bring the chicken stock to a boil in a large pot. Add the chicken breasts, reduce the heat and simmer gently for about 20 minutes, until fully cooked. Remove the chicken with a slotted spoon and set aside, reserving the stock.
4. Peel and process the potatoes using a juicer or food processor. Transfer the potato pulp to a bowl and discard the liquid. Season with salt and black pepper, then gradually stir in enough of the reserved hot stock to achieve a thick, porridge-like consistency. Set aside the remaining stock.
5. Spread half of the potato mixture evenly over the base of the prepared dish. Arrange the cooked chicken evenly on top, then scatter the caramelised onions over the chicken. Cover with the remaining potato mixture, smoothing the surface.
6. Bake for about 1 hour, until the top is set and golden brown.
7. Reheat the remaining stock and serve it alongside, spooning over individual portions if desired.

instructions_source: editorial-classic