Coq au Vin Pot Pie

Discover the ultimate comfort food with Coq au Vin Pot Pie! This hearty dish features tender chicken thighs, smoky bacon, and a medley of flavorful vegetables wrapped in a flaky crust. Perfect for any occasion, it's simple to make and sure to delight your taste buds. Dive into the delicious details and learn the key steps to create this satisfying meal at home. Click through to explore the full recipe and bring warmth to your table with this delightful pot pie!

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Ingredients

2 lbs chicken thighs, boneless and skinless, cut into chunks

4 slices of bacon, diced

1 medium onion, diced

2 carrots, sliced

2 stalks of celery, sliced

3 cloves garlic, minced

2 cups chicken broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

2 cups mushrooms, quartered

1 cup frozen peas

1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Salt and pepper to taste

1 sheet of puff pastry or pie crust

1 egg, beaten (for egg wash)

Instructions

Prepare the Base: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

Brown the Chicken: Add the chicken chunks to the same pot and brown on all sides, cooking for about 5-7 minutes. Remove and set aside with the bacon.

Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Combine Ingredients: Stir in the mushrooms and cook for another 3 minutes. Return the chicken and bacon to the pot, then add the chicken broth, tomato paste, thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.

Simmer: Bring the mixture to a simmer, cover, and let cook for about 30 minutes until the chicken is tender and the flavors meld together.

Add Peas and Thicken: Stir in the frozen peas and the cornstarch slurry. Cook for an additional 5 minutes until the sauce thickens. Remove from heat and let cool slightly.

Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Spoon the chicken mixture into a pie dish or individual ramekins. Roll out your puff pastry or pie crust and cover the filling, making sure to seal the edges. Cut a few slits in the top to allow steam to escape.

Egg Wash: Brush the top of the pie with the beaten egg for a golden finish.

Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes or until the crust is golden and flaky.

Cool and Serve: Allow to cool for a few minutes before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

- Presentation Tips: Serve the pot pie directly in the dish or ramekins, and garnish with fresh parsley for a pop of color.