Rappie Pie - cooking recipe

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

Preparation

Cut up chickens; wash; place in stock pot with celery, carrot, onion, bay leaf, thyme and salt.
Add enough water to cover well (about 5 cups).
Simmer about 1 hour, or until chicken is just cooked.
Remove chicken from broth; reserve broth.
Skin and bone chicken; cut meat into 1 or 2 inch chunks.
Peel potatoes and reserve in cold water to keep them from turning black.
Grate potatoes into a bowl of cold water.
When all potatoes are grated, squeeze out as much water as possible.
Grease a 4-cup casserole with the 2 tablespoons butter.
Spread 1/2 of the potatoes into bottom and sides of buttered casserole.
Salt and pepper to taste.
Place cut-up chicken pieces on top of potatoes in casserole.
Spread on the remaining 1/2 of the potatoes.
Measure out 4 or 5 cups of the reserved broth; bring to a boil; pour on the pie.
Dot with the 3 Tablespoons of butter, salt and pepper.
Bake in 400 degree Fahrenheit oven for 1-1/2 to 2 hours.