Coq au Vin Pot Pie

Warm up your kitchen with a delightful Hearty Coq au Vin Pot Pie that blends classic French flavors with comforting home cooking. Discover the secrets to a flaky crust and rich chicken filling, packed with tender veggies and aromatic herbs. Perfect for impressing family and friends, this recipe is a must-try! Ready to create a hearty meal? Click through for detailed steps and tips to make this timeless dish your new favorite comfort food.

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Ingredients

2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces

4 slices of bacon, chopped

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 cup mushrooms, sliced

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 cups low-sodium chicken broth

1 bay leaf

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

1 cup frozen peas

1 prepared pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C).

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chicken pieces to the pot and brown on all sides, about 5-7 minutes. Remove and set aside with the bacon.

In the same pot, add olive oil and sauté the diced onion, garlic, carrots, and celery until softened, about 5 minutes.

Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.

Add the tomato paste and thyme, stirring until the paste is well-incorporated and fragrant.

Pour in the chicken broth, add the bay leaf, Worcestershire sauce, and season with salt and pepper. Bring to a simmer.

Return the chicken and bacon to the pot along with the frozen peas. Stir, then cover and let simmer for 10-15 minutes until the chicken is cooked through and the flavors meld.

Remove the bay leaf and pour the filling into a pie dish or individual ramekins. Let cool slightly.

Roll out your pie crust to fit over the filled pot pie dish. Place the crust over the top, crimping the edges to seal. Make a few slits in the top for steam to escape.

Brush the crust with beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Remove from the oven, let cool for a few minutes, serve warm, and enjoy!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6