Rappie pie

Yield: 1 Pie

Measure Ingredient
1 each 5 or 6 lb. Chicken
⅔ \N Pail potatoes, Large ones
2 mediums Onions
\N \N Salt and Pepper

Cut fowl in pieces, cover with water and cook. Add finely chopped onions, salt and pepper. Peel, wash and grate potatoes, noting how much you have in your pan. Squeeze potatoes in colander, about 2 cups at a time, until quite dry. Pack into bowl. When potatoes are all squeezed, loosen them up in a large pan. Add boiling broth from the chicken, gradually, add stirring slowly. If there is not enough broth,add boiling water until you have as much potato mixture as before they were squeezed. Salt and pepper to taste. Grease 17 x 12 pan. Spread half the potatoes, distribute the chicken evenly over this. Cover with the other half of the potato mixture. Bake at 400 degrees for 2 hours. Will be brown and crusty.

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