Rappie Pie

Ingredients

• 6 lbs whole chickens (2 3-lb chickens)
• 1 celery rib, diced fine
• 1 carrot, grated
• 2 onions, diced
• 1 bay leaf
• 1/4 teaspoon thyme
• 2 teaspoons salt
• 10-12 potatoes
• 2 tablespoons butter
• salt and pepper, to taste
• 3 tablespoons butter

Directions

1. 1

   Cut up chickens; wash; place in stock pot with celery, carrot, onion, bay leaf, thyme and salt.

2. 2

   Add enough water to cover well (about 5 cups).

3. 3

   Simmer about 1 hour, or until chicken is just cooked.

4. 4

   Remove chicken from broth; reserve broth.

5. 5

   Skin and bone chicken; cut meat into 1 or 2 inch chunks.

6. 6

   Peel potatoes and reserve in cold water to keep them from turning black.

7. 7

   Grate potatoes into a bowl of cold water.

8. 8

   When all potatoes are grated, squeeze out as much water as possible.

9. 9

   Grease a 4-cup casserole with the 2 tablespoons butter.

10. 10

    Spread 1/2 of the potatoes into bottom and sides of buttered casserole.

11. 11

    Salt and pepper to taste.

12. 12

    Place cut-up chicken pieces on top of potatoes in casserole.

13. 13

    Spread on the remaining 1/2 of the potatoes.

14. 14

    Measure out 4 or 5 cups of the reserved broth; bring to a boil; pour on the pie.

15. 15

    Dot with the 3 Tablespoons of butter, salt and pepper.

16. 16

    Bake in 400 degree Fahrenheit oven for 1-1/2 to 2 hours.