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The main ingredients for Coq au Vin Pot Pie create a rich, savory taste. You will need chicken thighs, bacon, onions, carrots, garlic, and mushrooms. Chicken thighs give the pie depth. Bacon adds a nice crunch and flavor. Onions and carrots provide sweetness. Garlic enhances the dish with its zest. Mushrooms add umami and texture.

Coq au Vin Pot Pie

Discover the ultimate comfort food with this delicious Coq au Vin Pot Pie recipe! This hearty dish features tender chicken marinated in rich wine, combined with savory vegetables, all encased in a flaky crust. Whether you're hosting a dinner party or looking for a cozy meal, this recipe has everything you need. Explore unique variations and cooking tips to make it your own. Click through for the full recipe and elevate your meal planning today!
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Ingredients
  

2 lbs chicken thighs, bone-in and skin-on

4 strips of bacon, diced

1 medium onion, chopped

2 carrots, diced

2 cloves of garlic, minced

2 cups mushrooms, sliced

2 cups chicken broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons all-purpose flour

1 cup frozen peas

1 tablespoon olive oil

1 package (1 lb) refrigerated pie crusts

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pot.

      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.

        In the same pot, add the chopped onion and carrots, sautéing for 5 minutes until softened.

          Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until the mushrooms have softened.

            Stir in the flour, tomato paste, thyme, rosemary, and bay leaf. Cook for another minute.

              Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer.

                Return the browned chicken and bacon to the pot, cover, and let simmer for 20 minutes until the chicken is cooked through.

                  Stir in the frozen peas and adjust seasoning with salt and pepper as needed. Remove the bay leaf and take off heat.

                    Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken filling into the crust.

                      Cover with the second pie crust, sealing the edges. Cut slits in the top to allow steam to escape.

                        Bake for 30-35 minutes, or until the crust is golden brown.

                          Let cool for a few minutes before serving.

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

                              - Presentation Tips: Serve the pot pie directly in the pan, garnished with fresh thyme or parsley for a pop of color. Enjoy with a side of fresh greens or a simple salad.