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To make a great Coq au Vin Pot Pie, start with key ingredients. First, use chicken thighs. They stay juicy and tender. For the best flavor, opt for boneless and skinless thighs.

Coq au Vin Pot Pie

Warm up your cozy nights with a savory Coq au Vin Pot Pie that's packed with tender chicken, rich wine flavors, and fresh veggies all enveloped in a flaky crust. This comforting dish is perfect for chilly evenings, and in our guide, you'll find essential ingredients and simple preparation tips to achieve mouthwatering results.
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Ingredients
  

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, diced

1 cup mushrooms, sliced

2 tablespoons tomato paste

1 cup chicken broth

1 tablespoon balsamic vinegar

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

1 pre-made pie crust (or 2 for a double-crust pot pie)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until lightly browned, about 5-7 minutes. Remove from the skillet and set aside.

    In the same skillet, add the diced onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 4-5 minutes.

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

        Mix in the tomato paste and sauté for another minute to incorporate.

          Pour in the chicken broth and balsamic vinegar, then add the cooked chicken back into the skillet. Season with thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

            Remove the bay leaf and let the mixture cool slightly.

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

                Roll out the pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust. If you are using a double-crust, cover with another layer of pie crust, crimp edges to seal, and cut a few slits in the top for steam to escape. If using a single crust, leave the top open.

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

                    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.

                      Let the pot pie cool for a few minutes before serving, then garnish with fresh parsley.

                        Prep Time: 20 min | Total Time: 50 min | Servings: 4