Canadian National Dishes

Québec Poutine Galvaude with Chicken, Peas and Cheese Curds

Crisp oven fries are topped with tender chicken, green peas and Québec-style cheese curds, then covered with hot brown poultry gravy. This hearty casse-croûte-inspired meal serves four and takes about an hour.

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Québec poutine galvaude in a white bowl: golden fries topped with cheese curds, shredded chicken, green peas and glossy brown gravy, a wide tabletop view with the bowl on the right and open table space on the left.
Golden oven fries, cheese curds, chicken, peas and hot brown gravy make this Québec galvaude variation.
Prep 20 minutes
Cook 40 minutes
Total 60 minutes
Calories About 800 kcal per serving
Ingredients ↓
Overview

Québec Poutine Galvaude with Chicken, Peas and Cheese Curds

Poutine galvaude is a Québec variation built around hot fries, chicken, green peas and brown gravy. The Office québécois de la langue française describes galvaude with fries, peas and chicken under hot-chicken-style sauce. Some current restaurant and household versions also include cheese curds, keeping the familiar poutine base; this recipe follows that version.

The order and details vary. Here, crisp oven fries make the dish manageable at home, fully cooked chicken is warmed in gravy, and peas are heated separately. Fresh cheese curds go on just before the hot gravy so they soften slightly without disappearing into the sauce.

Serve each portion as soon as it is assembled. The contrast between crisp-edged fries, soft curds, tender chicken and sweet peas is best while the gravy is still hot. This recipe makes no claim to one original or universal formula.

Practical

Practical

  • Dry the cut potatoes thoroughly before oiling; surface moisture prevents browning.
  • Leave room between fries on the baking sheet so they roast rather than steam.
  • Keep the gravy hot and pour it over the assembled portions at the table.
Ingredients

Ingredients

Oven fries

  • 900 g Yukon Gold or russet potatoes, scrubbed and cut into 1 cm fries
  • 30 ml canola oil
  • 4 g fine salt

Chicken

  • 400 g fully cooked skinless chicken meat, shredded into bite-size pieces

Peas

  • 300 g green peas, measured frozen or drained if canned
  • 30 ml water

Brown poultry gravy

  • 30 g unsalted butter
  • 30 g all-purpose wheat flour
  • 700 ml low-sodium chicken stock
  • 10 ml Worcestershire sauce
  • 2 g poultry seasoning
  • 1 g ground black pepper

Assembly

  • 250 g fresh Québec-style cheese curds, kept refrigerated until use
Directions

Directions

Method

  1. Heat the oven and prepareHeat the oven to 220°C. Scrub and cut the potatoes into 1 cm fries, then pat them very dry. Shred the fully cooked chicken and keep it refrigerated while you prepare the other components.

  2. Roast the friesToss the dry fries with the canola oil and fine salt. Spread them in a single layer on a large lined baking sheet with space between pieces. Roast for 35–40 minutes, turning once after about 20 minutes, until golden and crisp at the edges.

  3. Make the gravyWhile the fries roast, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken stock until smooth. Add the Worcestershire sauce, poultry seasoning and black pepper. Bring to a gentle simmer and cook for 5–7 minutes, whisking, until smooth and lightly thickened. Keep hot over low heat.

  4. Warm the peasPut the peas and measured water in a covered small saucepan. Warm over medium-low heat for 3–4 minutes, stirring once, until hot and tender but still intact. Drain off any excess water.

  5. Reheat the chickenAdd the cooked chicken to about 150 ml of the hot gravy and warm gently, stirring, until steaming throughout. Check the thickest pieces with a digital thermometer; the chicken must reach 74°C. Keep the remaining gravy hot.

  6. Assemble and serveDivide the hot fries among four warmed bowls or plates. Scatter over the cheese curds, then add the hot chicken and peas. Pour the remaining gravy evenly over each portion and serve immediately, while the fries are crisp and the curds begin to soften.

Practical

Practical

Serving

Cut the potatoes and shred the cooked chicken ahead, but keep them separate and refrigerated. The gravy and peas can also be prepared in advance and reheated just before assembly. Do not pour gravy over the fries until serving. If the gravy thickens while waiting, whisk in a splash of hot stock; if it is too thin, simmer it gently for another minute or two.

Make-ahead

Refrigerate leftover chicken, gravy, peas and curds separately in shallow containers within 2 hours. For this mixed dish, use the conservative 2–3-day window and reheat the chicken and gravy to 74°C. Store fries separately and re-crisp them in a hot oven. Assemble only what will be eaten right away so the fries do not turn soggy.

Nutrition

Nutrition

  • Serving sizeOne-quarter recipe, with fries, chicken, peas, curds and gravy
  • CaloriesAbout 800 kcal
  • CarbohydrateAbout 57 g
  • ProteinAbout 56 g
  • FatAbout 38 g
  • FibreAbout 9 g
  • SodiumAbout 1,000 mg

Rounded estimate using generic USDA FoodData Central SR Legacy composition values. Cheese curds are estimated with a cheddar proxy; low-sodium stock and Worcestershire sodium are modeled. Products vary, especially in salt, so the numbers are approximate and are not a laboratory analysis or product-label claim.

Allergens and food safety

Allergens and food safety

This recipe contains wheat (flour) and milk (butter and cheese curds). Worcestershire sauce may contain fish; check stock and sauce labels for additional allergens and cross-contact statements. Use cooked chicken that has been refrigerated according to its package or safe-handling guidance. Keep it separate from raw foods and wash hands, utensils and surfaces after handling. Reheat chicken in the hot gravy until steaming throughout and at least 74°C in the thickest pieces, measured with a digital thermometer. Refrigerate leftovers in shallow containers within 2 hours; use the conservative 2–3-day window and reheat to 74°C.

Closing notes

Closing notes

  • The result: A Québec-style poutine variation with crisp fries, chicken, peas, cheese curds and brown gravy.
  • The decisive technique: Keep the fries crisp and add the hot gravy only when serving.