Chicken Pot Pie Poutine

Chicken pot pie poutine you can make at home! Fresh french fries topped with the perfect pot pie filling and cheese curds. It’s almost too good to be true…

If you’re not familiar with poutine, you’re in for a treat! Poutine is traditionally french fries topped with brown gravy and cheese curds. It originated in Quebec, according to google. My first introduction to it was at the Anaheim Packing House, which is basically a hipster food court in Southern California. There is a restaurant there called The Kroft that makes several variations of poutine in addition to some other really delicious things. They make an amazing, you guessed it, chicken pot pie poutine and since the first time I ordered it, I’ve found it hard to order anything else there.

I don’t know how much I really need to describe what it’s like to eat french fries topped with chicken pot pie-esque filling and cheese on top because it seems so obvious. It’s really good.

It is about what you’d imagine: delicious and yes, a little heavy, but totally worth it, eh?

I made this with baked oven fries which made it feel much lighter and totally acceptable as an honest meal. One that I won’t feel bad about eating again tomorrow and I’m going to because there are leftovers. Yay!

HOW TO MAKE OVEN FRIES FOR CHICKEN POT PIE POUTINE

Cut the potatoes in half, then make 1/2 inch slices like this

Then slice these into sticks like this

But before you oil and season: soak the slices in cold water for 30 minutes, then dry thoroughly before putting on a parchment lined cookie sheet and roasting.

TRIED THIS CHICKEN POT PIE POUTINE RECIPE?

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Chicken Pot Pie Poutine

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Chicken pot pie poutine you can make at home! Fresh french fries topped with the perfect pot pie filling and cheese curds.

• Author: Becky Schmieg
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Category: Main Course
• Cuisine: Canadian

Ingredients

Units USM Scale 1x2x3x

Oven Fries

• 3 large russet potatoes
• 3 tbsp olive oil
• salt and pepper

Pot Pie Topping

• 1/4 cup butter
• 1/2 cup flour
• 1/2 cup celery (diced)
• 1/2 cup white or yellow onion (diced)
• 2 tsp sugar
• 1 1/2 tsp dried basil
• 1/2 tsp pepper
• 4 cups chicken broth
• 2 cups frozen peas
• 1 lb chicken breast (cooked)
• 1 cup cheese curds or mozzarella pearls
• parsley for garnish

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Instructions

1. Preheat oven to 375˚.
2. Cook chicken in a medium skillet with 1 tbsp olive oil, sprinkle with salt and pepper. Cut into bite sized pieces and set aside.
3. Wash, peel and cut potatoes into desired size. I cut the potatoes in half (hot dog style), then make approximately 1/2 inch slices, then slice into sticks. Soak cut potatoes in cold water for 30 minutes, drain and pat dry thoroughly with a clean towel.
4. Arrange fries on parchment-lined cookie sheets in an even layer. You don’t want the fries to be on top of each other so you will need to use two cookie sheets. Drizzle with olive oil and sprinkle with pepper.
5. Bake for 20 minutes, then turn the heat up to 425˚ and bake for another 15 minutes until golden.
6. While the fries bake: In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth. Bring to a boil. Cook and stir for one minute, reduce heat. Add peas and cook for five minutes, stirring constantly. Stir in chicken. Taste and add salt if desired.
7. Remove fries from the oven and immediately sprinkle with salt, about a teaspoon per cookie sheet.
8. Separate fries into four servings, top with chicken pot pie filling, cheese curds and parsley.
9. Enjoy!

<3 Becky