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Coq au vin pot pie is a warm and tasty dish. It blends two French classics: coq au vin and pot pie. This dish uses tender chicken in rich wine sauce and wraps it in flaky pastry.

Coq au Vin Pot Pie

Bring warmth and comfort to your table with a delicious Coq au Vin Pot Pie! This recipe fuses the rich flavors of classic French cuisine into a hearty dish that’s perfect for any occasion. Discover the fascinating history, essential ingredients, and easy step-by-step instructions to create this cozy meal. Whether you’re a seasoned cook or a beginner, you’ll find tips to customize this dish to your taste. Click through to explore the full recipe and make your own delightful pot pie!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

3 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 cup button mushrooms, sliced

2 cups chicken broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup frozen peas

2 tablespoons flour

Salt and pepper to taste

1 sheet puff pastry (thawed if frozen)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Chicken: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breasts and season with salt and pepper. Sauté until lightly browned and cooked through (about 5-7 minutes). Remove the chicken and set aside.

    Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.

      Add Mushrooms and Seasoning: Stir in the sliced mushrooms and cook for an additional 3 minutes. Add the flour and mix well, cooking for another minute.

        Create the Sauce: Stir in the chicken broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer and let it cook for about 10-15 minutes until slightly thickened.

          Combine Ingredients: Return the cooked chicken to the pot along with the frozen peas. Mix everything well and adjust seasoning with salt and pepper as needed. Remove bay leaf and set aside to cool slightly.

            Prepare the Pot Pie: Preheat your oven to 400°F (200°C). Transfer the chicken and vegetable mixture into a pie dish. Roll out the puff pastry to fit over the dish, making sure it covers the entire surface. Cut a few slits in the top to allow steam to escape.

              Bake the Pie: Brush the top of the pastry with beaten egg. Place in the oven and bake for 25-30 minutes or until the pastry is golden brown and flaky.

                Serve: Once baked, let it cool for a few minutes before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4 servings