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Chicken Pot Pie Fries

Who knew fries could get any better? Oh, they can.
Chicken Pot Pie Fries
Jane Bruce

A chicken pot pie wouldn’t be the comforting, decadent dish that it is today without that flakey, golden brown crust canopied above white sauce, vegetables, and chicken. It becomes even more irreplaceable, though, when you add that combination to some crispy, salty fries, like we did in this recipe. Don’t skip the crust, though, just because the fries are there. 

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  • 3 boneless, skinless chicken breasts
  • 6 Tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 Cups chicken stock
  • 1 stick butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, chopped
  • 3 stalks celery
  • 1 chicken bouillon cube
  • 1/2 Cup all-purpose flour
  • 1 10-ounce package frozen peas, thawed
  • 1 Cup heavy cream, at room temperature
  • 1 refrigerated pie crust, such as Pillsbury
  • 1 1/2 Cup frozen fries, baked or deep-fried


Preheat the oven to 375 degrees.

Brush the chicken breasts with 3 tablespoons of the olive oil and season them with salt and pepper, to taste.

Roast on a baking sheet in the oven until cooked through, about 15 minutes.

Meanwhile, place the chicken stock in a small saucepan and heat on low.

In a large saucepot or Dutch oven, heat the remaining olive oil and 1 tablespoon of the butter over medium-high heat.

Add the onion, garlic, carrots, and celery, season again, and sauté until all of the vegetables have been cooked down and the onion is translucent, about 10 minutes.

Meanwhile, remove the chicken from the oven to let cool, leaving the oven on.

Add the cube of chicken bouillon to the stock and give it a quick stir to let it bloom.

To the pan with the vegetables, reduce the heat to medium-low, add the rest of the butter and let it melt.

Add the flour and stir well so that the flour and butter are mixed together and have coated the vegetables, creating a pseudo-roux.

Cook, stirring frequently, on low heat for 2 minutes.

Add the chicken stock and stir well.

Bring the mixture to a boil, then reduce the heat and let it simmer until thickened, about 5-10 minutes.

Shred the chicken and add to the pot along with the peas.

Add the heavy cream and stir well.

Place the mixture in a 9-inch, deep-sided pie plate.

Cover the pie dish and mixture with the pie crust and crimp the edges to seal. make three slits on the top of the pie crust and bake in the oven until golden brown, about 10 minutes.

Remove from the oven and let cool for 1 to 2 minutes.

Meanwhile, add the fries to a fry boat or a shallow bowl.

Break open the side of the pot pie and spoon out ½ cup or more if desired of the mixture on top of the fries.

Top with broken pieces of the crust.