Rappie Pie

Directions

• Preheat oven to 200 C and grease a 10x14x2-inch baking pan.
• Heat butter in a skillet over medium heat; add chopped onions and cook, stirring, until softened and translucent, about 5 minutes.
• Reduce heat to low and continue cooking onions, stirring, until very tender and dark brown, about 40 minutes more.
• Bring chicken stock to a boil in a large pot; add chicken breasts, reduce heat and simmer until no longer pink in center, about 20 minutes. Remove from heat and transfer chicken breasts to a plate with a slotted spoon; reserve broth.
• Process potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice.
• Stir salt and black pepper into potatoes; add enough reserved broth to make a consistency like oatmeal. Set remaining broth aside.
• Spread half of the potato mixture evenly into the prepared pan.
• Lay cooked chicken breasts evenly over the potatoes and scatter caramelized onions over the chicken.
• Spread remaining potato mixture over the onions and chicken to cover.
• Bake in the preheated oven until golden brown, about 1 hour.
• Reheat reserved chicken broth and pour over individual servings as desired.