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.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Canadian
Ingredients
Units
Scale
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
Instructions
- Preheat oven to 375˚.
- Cook chicken in a medium skillet with 1 tbsp olive oil, sprinkle with salt and pepper. Cut into bite sized pieces and set aside.
- 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.
- 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.
- Bake for 20 minutes, then turn the heat up to 425˚ and bake for another 15 minutes until golden.
- 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.
- Remove fries from the oven and immediately sprinkle with salt, about a teaspoon per cookie sheet.
- Separate fries into four servings, top with chicken pot pie filling, cheese curds and parsley.
- Enjoy!
Find it online: https://www.figjar.com/chicken-pot-pie-poutine/