CHICKEN POT  PIE POUTINE

Cut russet potatoes  in half

Then cut into 1/2 inch wide sticks. Soak cut potatoes in cold water for 30 mins. Drain & pat dry. Arrange on a parchment-lined cookie sheet in a single layer. Drizzle with olive oil and sprinkle with pepper. Bake 20 mins, then turn heat up to 425˚ and bake for another 15 mins until golden.

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 & stir, then reduce heat. Add peas and cook for five mins, stirring constantly. Stir in chicken. Taste and add salt if desired. 

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Top fries with chicken pot pie filling, cheese curds and parsley. Enjoy!