Rappie Pie

Place the whole chicken and pork meat (if using) in a large pot with cold water to cover by 2 inches, adding 1 tbsp salt and 1 tbsp pepper to the broth.

Bring the pot to a boil, then reduce heat and simmer until the chicken and pork are fully cooked and tender.

Remove the cooked meat from the broth, reserving the broth; cool the meat slightly, then shred or cut into bite-sized pieces, discarding skin and bones.

Slice the three medium onions into thin rings or half-moons.

Layer the bottom of a baking dish with half of the thawed rappie pie mix, spreading it evenly.

Add the shredded cooked meat and sliced onions in an even layer over the rappie pie mix.

Top with the remaining thawed rappie pie mix, pressing gently to even the surface.

Pour the reserved broth (about 2–3 cups) over the top layer of rappie pie mix until it is absorbed; the filling should be moist but not soupy.

Bake uncovered in a preheated 350°F (175°C) oven for 30 minutes until the top is golden brown and the filling is set.

Remove from the oven and let rest for 5 minutes before serving.