Ingredients
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2 tablespoons margarine
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2 onions, chopped
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4 quarts chicken broth
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4 pounds boneless, skinless chicken breasts
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10 pounds potatoes, peeled and diced
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2 tablespoons salt
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1 tablespoon ground black pepper
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
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Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
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Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
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Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
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Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
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Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.
Cook’s Note
In the old days, they used to boil the chicken in water. The chicken was added, with bones and skin, to the pie. You had to strain the skin pieces and bones from the broth that had fallen off during boiling before serving time. As a kid, I remember pulling the bones from my rappie and placing them in a big bowl on the table. Thank God those days are over.
This dish has an acquired taste and is unusual to look at. The top turns a nice golden brown, but the potatoes are grey. All my family, even the young ones, love it.
My grandmother told me they used to add pork chops to the pie and enjoy it on cold days in Nova Scotia.
My dad made a potato grater with the point of a 10-penny nail. We would pray that the potato didn't slip from our hands and scrape the razor-sharp teeth.
Nutrition Facts (per serving)
733 | Calories |
9g | Fat |
104g | Carbs |
58g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 733 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 10% |
Cholesterol 127mg | 42% |
Sodium 3826mg | 166% |
Total Carbohydrate 104g | 38% |
Dietary Fiber 13g | 47% |
Total Sugars 8g | |
Protein 58g | 116% |
Vitamin C 114mg | 127% |
Calcium 100mg | 8% |
Iron 6mg | 34% |
Potassium 2724mg | 58% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.