Go Back
To make a Coq au Vin Pot Pie, you need simple yet flavorful ingredients. Start with four skinless, boneless chicken thighs. They provide a rich, tender taste. Next, gather two tablespoons of olive oil to sauté the chicken. You will also need one diced onion and two cloves of minced garlic for great flavor.

Coq au Vin Pot Pie

Indulge in the cozy comfort of Coq au Vin Pot Pie, where rich flavors meet hearty textures for the ultimate comfort food experience. Learn how to perfectly sauté chicken and vegetables, assemble your pie with ease, and bake it to golden perfection. This delicious recipe is perfect for family dinners or special gatherings. Ready to impress your guests? Click through to explore all the details and start your cooking adventure today!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skinless and boneless, chopped

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 cup mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups low-sodium chicken broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper to taste

1 cup frozen peas

1 pre-made pie crust (or homemade if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add the chopped chicken thighs, seasoning them with salt and pepper. Cook until they're browned on all sides, about 5-7 minutes.

    Cook Vegetables: Add the diced onion, minced garlic, sliced carrots, sliced celery, and mushrooms to the skillet. Sauté until the vegetables are softened, about 5 minutes.

      Add Herbs & Liquid: Stir in the dried thyme and rosemary. Add chicken broth, tomato paste, and Worcestershire sauce, mixing well. Bring the mixture to a gentle simmer.

        Thicken Sauce: Stir in the cornstarch slurry to thicken the mixture, allowing it to simmer for an additional 5 minutes until it reaches a nice consistency. Remove from heat, and fold in the frozen peas. Adjust seasoning if needed.

          Prepare for Baking: Preheat your oven to 375°F (190°C). Pour the chicken and vegetable mixture into a deep pie dish or an oven-safe skillet.

            Top with Pie Crust: Cover the filling with the prepared pie crust, crimping the edges to seal. Make a few slits in the crust to allow steam to escape. Brush the surface of the crust with beaten egg for a golden finish.

              Bake: Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

                Cool and Serve: Allow the pot pie to rest for about 10 minutes before serving so the filling thickens up a bit more.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the pot pie directly in the baking dish for a rustic look, or portion it into individual bowls. For a garnish, sprinkle with fresh parsley or thyme before serving for a pop of color.