Nova Scotia Potato Pie

Preheat the oven to its highest temperature setting, which is 400 degrees Fahrenheit. Next, take a 10x14x2-inch baking pan and apply a thin layer of grease to it.

In a medium-sized skillet, melt margarine over its lowest heat setting; then add sliced onions and stir constantly until they have softened and turned a pale, translucent color, approximately 5 minutes. Reduce the heat to its lowest setting and continue cooking and stirring until the onions are extremely tender and have turned a deep, dark brown color, taking around 40 minutes more.

In a large cooking vessel, bring the chicken broth to its boiling point; then add sliced chicken breasts and reduce the heat to a simmer. Allow the chicken to cook until it is no longer pink in its center, roughly 20 minutes. Remove the chicken from the heat and transfer it to a plate using a slotted spoon; reserve the remaining broth.

Take an electric juicer and extract the juice from several potatoes. Discard the extracted liquid and place the remaining potato flesh into a bowl; then sprinkle salt and pepper over it. Add enough reserved chicken broth to the potatoes to achieve a consistency similar to oatmeal; set aside any remaining broth.

Spread half of the potato mixture evenly into the prepared baking pan. Arrange cooked chicken breasts over the potatoes; scatter the caramelized onions over the chicken, making sure to cover them evenly. Spread the remaining potato mixture over the onions and chicken, covering everything completely.

Place the prepared baking pan in the preheated oven and bake until it is golden brown, approximately 1 hour. Reheat the reserved chicken broth; pour it over individual servings as desired.