Coq au Vin Pot Pie

Experience the ultimate comfort with a Savory Coq au Vin Pot Pie that’s perfect for any cozy night. This delicious dish pairs tender chicken, rich wine, and a flaky crust for a meal that delights your taste buds. Discover essential tips on choosing ingredients, cooking techniques, and variations to suit every palate. Don't miss out on creating this hearty delight at home—click through to explore the full recipe and start your culinary adventure today!

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Ingredients

1 ½ lbs chicken thighs, boneless and skinless, cubed

1 tablespoon olive oil

1 medium onion, diced

2 carrots, sliced

2 celery stalks, diced

3 cloves garlic, minced

2 cups mushrooms, sliced

3 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 cup frozen peas

1 cup heavy cream

Salt and pepper to taste

1 package (2 sheets) of puff pastry dough, thawed

1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C).

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed chicken thighs and season with salt and pepper. Sear until they're browned on all sides, about 5-7 minutes. Remove chicken and set aside.

In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.

Stir in the mushrooms and cook for an additional 3-4 minutes.

Add the thyme, rosemary, tomato paste, Worcestershire sauce, and cooked chicken back to the pot, followed by the chicken broth. Bring to a simmer.

Reduce the heat and let it simmer uncovered for about 15-20 minutes, allowing it to thicken slightly.

Stir in the heavy cream and frozen peas, mixing well. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let the mixture cool for a bit.

Roll out one sheet of puff pastry to fit the bottom of a 9-inch pie dish. Place it in the dish and trim any excess overhang.

Pour the chicken mixture into the pastry-lined pie dish, smoothing it out evenly.

Roll out the second sheet of puff pastry and gently place it on top of the filling. Seal the edges by pinching together the top and bottom pastry and cut a few slits in the top to allow steam to escape.

Brush the top pastry with beaten egg for a golden finish.

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed up.

Let it cool for about 5-10 minutes before serving.

Prep Time: 30 min | Total Time: 1 hr 10 min | Servings: 4

- Presentation Tips: Serve in the pie dish, garnished with fresh herbs like parsley or thyme for added color and flavor. For an individual serving, you can use ramekins and create mini pot pies. Enjoy!