Chicken pot pie fries is our take on the comfort food classic. We take the delicious gravy and smother it over crispy baked french fries. By using a ready cooked rotisserie chicken and a bag of frozen french fries, you can have this scrumptious meal on the table in under 40 minutes. We prefer to use thick cut or waffle fries for this recipe. We also cook our fries so that they are just slightly crispy. Too crispy and they won’t absorb the gravy. This recipe would also be great over tater tots

The gravy for the chicken pot pie fries also holds up well to freezing. Make the gravy (the chicken and vegetable mixture) and allow it to cool them ladle into an airtight container or ziplock bag. We like to use a ziplock bag and then lay it on a baking sheet so that it freezes flat and saves space. Once it is frozen we remove the baking sheet. When you are ready to eat this dish you can thaw it out over night in the fridge then heat this up on the stove over medium heat while you bake the fries.

Want another fun take on a classic? Try our totchos!

Happy Cooking!

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Chicken Pot Pie Fries

All the comfort of a chicken pot pie filling but in less than half the time. This twist on a pot pie cooks up in under 40 minutes and is served over french fries instead of pie crust.

Course Main Course

Cuisine American

Keyword gluten free, weeknight meal

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 489kcal

Ingredients

• 1 cooked rotisserie chicken
• 2 large russet potatoes
• 1 medium onion
• 4 carrots
• 1/2 bag frozen peas
• 1/2 cup almond flour
• 1/4 cup arrowroot flour
• 1 TBSP granulated garlic
• 1 tsp paprika
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp salt
• 1 tsp pepper
• 4 cups chicken stock
• 1/4 cup heavy whipping cream or coconut cream, optional
• 1-2 bags frozen french fries, waffle or thick cut

Instructions

• Preheat your oven to the stated temperature on your french fry package
• Remove the chicken meat from the bones and shred
• Dice your potatoes, and carrots into small bite sized pieces, roughly 1/2" big. You want to make sure that your carrots and potatoes are roughly the same size.
• Finely dice your onion and mince your garlic
• Preheat a large dutch oven over medium-high heat and add 1-2 TBSP avocado oil
• Add onions to the pot and cook for 3-5 minutes until translucent. Add garlic and cook for an additional 30 seconds until fragrant
• Meanwhile, lay your french fries out in a single layer on a baking sheet and bake according to package instructions.
• Add potatoes and carrots, partially cover dutch oven, leaving about an inch uncovered. Cook for 20-25 minutes or until potatoes and carrots are fork tender. Stir frequently.
• Once potatoes and carrots are cooked, uncover the dutch oven, reduce heat to medium, and add the peas. Add the seasonings, almond flour, and arrowroot flour to the vegetables and stir to combine. Cook for 60 seconds to toast the flour and then add the butter and let melt. Mix to combine
• Slowly pour in the broth, about 1/4 cup at a time, and whisk to fully combine before adding more. Going slowly will help prevent lumps.
• Once all broth has been added, bring to a boil and cook for 2-4 minutes to allow mixture to thicken.
• Stir in (optional) heavy whipping cream or coconut cream
• Plate desired amount of french fries then spoon pot pie gravy over top.
• Enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 26g | Protein: 34g | Fat: 28g | Fiber: 4g | Sugar: 5g