Instructions
Begin by preheating your oven to a toasty 400 degrees F (200 degrees C) and generously grease a 10x14x2-inch baking pan to ensure your Rappie Pie doesn’t stick. In a medium skillet, melt the butter over medium heat and add the chopped onions. Sauté, stirring frequently, until the onions begin to soften and take on a translucent glow, about 5 minutes. Lower the heat to keep the onions gently cooking, allowing them to slowly caramelize and darken to a rich, deep brown over approximately 40 minutes. This slow cooking brings out their natural sweetness, a key flavor component of this dish. Meanwhile, bring the chicken stock to a boil in a large pot. Add the chicken breasts and reduce heat to a simmer. Cook until the chicken is thoroughly white and tender, about 20 minutes. Remove the chicken with a slotted spoon onto a plate and reserve the flavorful broth. Use an electric juicer to extract the juice from the potatoes, gathering the dry potato flesh in a bowl (discard the juice). Season this potato mixture with salt and black pepper, then gradually stir in enough warm reserved broth until it reaches a thick, oatmeal-like consistency. This helps bind the layers beautifully. Begin assembling your pie by spreading half of this creamy potato mixture evenly in the prepared pan. Lay the cooked chicken breasts in a single layer over the potatoes, then scatter the richly caramelized onions evenly atop the chicken. Carefully spread the remaining potato mixture over the onion layer, ensuring the filling is covered and leveled. Place the pan in the preheated oven and bake uncovered for about 1 hour, or until the top turns a gorgeous golden brown. The crustiness contrasts delightfully with the tender layers below. Before serving, reheat the reserved chicken broth and offer it as a warm pour-over to individual servings, enhancing moisture and flavor. Enjoy your soulful slice of Rappie Pie with a side of fresh or lightly cooked greens to balance out the richness.
