Delicious Coq au Vin Pot Pie Comfort Food Delight

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 4 strips bacon, diced
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 leaf bay leaf
• to taste salt and pepper
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 package (1 lb) refrigerated pie crusts

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pot.
3. Season the chicken thighs with salt and pepper, then brown them in the bacon fat on both sides for about 5 minutes. Remove chicken and set aside.
4. In the same pot, add the chopped onion and carrots, sautéing for 5 minutes until softened.
5. Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until the mushrooms have softened.
6. Stir in the flour, tomato paste, thyme, rosemary, and bay leaf. Cook for another minute.
7. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer.
8. Return the browned chicken and bacon to the pot, cover, and let simmer for 20 minutes until the chicken is cooked through.
9. Stir in the frozen peas and adjust seasoning with salt and pepper as needed. Remove the bay leaf and take off heat.
10. Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken filling into the crust.
11. Cover with the second pie crust, sealing the edges. Cut slits in the top to allow steam to escape.
12. Bake for 30-35 minutes, or until the crust is golden brown.
13. Let cool for a few minutes before serving.