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Prep Time
10 mins
Total Time
30 mins


2 lb
2 pkgs frozen sweet potato fries
908 g
1 tsp
chopped fresh rosemary
5 mL
1 cup
chicken broth
250 mL
1 tsp
5 mL
14 oz
cooked chicken, cut into bite-size pieces
425 g
7 oz
Pecorino or other hard goat cheese, coarsely grated
200 g


Step 1

Toss frozen fries with rosemary. Bake on parchment paper-lined baking sheet according to package directions.

Step 2

Meanwhile, in a medium saucepan, whisk 1 tbsp of the broth with cornstarch until smooth. Whisk in remaining broth. Bring to boil over medium-high heat then immediately reduce to a simmer. Cook, whisking frequently, until gravy thickens to desired consistency, 1 to 2 min. Remove from heat and set aside.

Step 3

Divide hot fries among 4 plates, and top each serving with chicken, cheese and hot gravy. Serve immediately.


To make the poutine less of a food truck-style indulgence, omit the second package of sweet potato fries and simply divide one package of fries among four plates for a smaller serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
44 g
Saturated Fat:
14 g
71 g
8 g
23 g
135 mg
53 g
1170 mg
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