Chicken Poutine Bowl

This recipe is part of our series on how to turn one whole chicken into four satisfying meals. You’ll need cooked chicken to get started, and a store-bought rotisserie chicken works just as well. This is one of the final meals—and a comforting way to use what’s left.

Inspired by a Canadian classic, this bowl brings together crispy potatoes, rich gravy, and tender chicken in a way that feels both familiar and elevated. The homemade stock gravy is what takes it to the next level, adding depth that turns simple leftovers into something more intentional.

Soft-boiled eggs with golden yolks melt into the gravy and potatoes, creating a rich, satisfying finish. It’s the kind of meal that reminds you just how worthwhile it is to stretch one chicken across the week.

Direction

Preheat the oven to 425F. Toss potato chunks with olive oil, salt, pepper, and garlic powder and roast on a baking sheet for 30-35 minutes, turning once, until golden and crispy.
While the potatoes roast, make the gravy: melt butter in a small saucepan over medium heat, whisk in flour and cook 1-2 minutes until it smells nutty and the roux turns lightly golden. Gradually whisk in chicken stock and cook, stirring constantly, until the gravy thickens and coats the back of a spoon. Season well.
Build the bowl — a base of arugula, roasted potatoes over top, shredded chicken, the two soft boiled eggs halved and placed yolk side up, a generous pour of hot gravy, and a dusting of smoked paprika over the eggs. Add cheese curds if using.

Recipe and images: Speak Healthy To Me

Chicken Poutine Bowl

Chicken Poutine Bowl

Ingredients

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