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To create a great coq au vin pot pie, you need key ingredients. First, choose chicken thighs. They are tender and full of flavor. You will also need olive oil to cook the chicken. Next, gather some veggies. Onion, carrots, and celery add nice texture and taste. Garlic and mushrooms bring even more depth.

Coq au Vin Pot Pie

Savor the heartwarming flavors of Coq au Vin Pot Pie, a delightful twist on a classic French dish! Packed with tender chicken, rich red wine, and hearty veggies all enveloped in a flaky crust, this pot pie is perfect for chilly evenings. Discover essential ingredients, step-by-step preparation, and creative variations to impress your family. Click through for the full recipe and make this comfort food favorite today!
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Ingredients
  

2 chicken thighs, boneless and cut into chunks

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 cup mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups chicken broth

1 tablespoon tomato paste

2 tablespoons flour

1 cup frozen peas

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken chunks and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

      Sauté the Vegetables: In the same skillet, add the onion, carrots, and celery. Sauté for 5 minutes until they start to soften. Add the garlic and mushrooms, cooking for another 3 minutes.

        Make the Sauce: Stir in the dried thyme and rosemary, then sprinkle the flour over the vegetables. Mix well and cook for 1 minute. Gradually pour in the chicken broth and add the tomato paste, stirring continuously until the sauce thickens, about 3-5 minutes.

          Combine Ingredients: Return the cooked chicken to the skillet and add the frozen peas. Stir until well combined, then remove from heat.

            Assemble the Pot Pie: Pour the chicken and vegetable mix into a pie dish. Roll out the puff pastry to fit over the top of the dish, and carefully place it over the filling. Trim the edges and crimp them to seal. Cut a few slits in the pastry for steam to escape.

              Apply Egg Wash: Brush the top of the pastry with the beaten egg to give it a golden finish.

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

                  Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley for added color.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4