Coq au Vin Pot Pie

This Coq au Vin Pot Pie is a fun way to eat this popular French comfort food recipe, and it’s… The post Coq au Vin Pot Pie appeared first on Recipe Girl®.

Food & Nutritions Jan 4, 2025 0 11 Add to Reading List

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This Coq au Vin Pot Pie is a fun way to eat this popular French comfort food recipe, and it’s a unique version of classic chicken pot pie.

coq au vin pot pie with spoonful taken out

About Coq au Vin:

“Coq au vin” is a classic French meal showcasing chicken braised in a rich red wine sauce, typically with mushrooms, bacon or pancetta, onions, garlic, and herbs. The name of this dish translates literally to “rooster in wine.” It’s considered a hearty stew often served with mashed potatoes or egg noodles to soak up the flavorful sauce. This is a very different version with all of those flavorful ingredients tucked into a chicken pot pie instead! And in this recipe we’re using white wine instead of red.

ingredients displayed for making coq au vin pot pie

Ingredients Needed:

vegetable or canola oil
shallots
cremini or button mushrooms
carrots
skinless, boneless chicken thighs
salt and freshly ground black pepper
dry white wine
heavy whipping cream
fresh thyme
all purpose flour
butter
Puff Pastry

How to make Coq au Vin Pot Pie:

The complete recipe is at the end of this post.

Preheat the oven to 400℉.
In a 3 to 4-quart pot, heat 1 tablespoon of the oil over medium-heat. Add the shallot, mushrooms and carrots. Cook and stir 5 minutes or until tender and fragrant. Remove from the pot to a bowl, and set aside.
Add the remaining tablespoon of oil to the pot. Add the chicken. Season with salt and pepper. Cook and stir 5 minutes or until browned. Stir in the wine, scraping up browned bits from the bottom of the pan. Bring to boiling; reduce the heat. Simmer, uncovered, for 5 minutes. Stir in the shallot mixture, the ¼ cup of cream, and the thyme. Bring to a simmer.
In a small bowl, stir together the flour and butter to make a smooth paste. Stir the flour mixture into the chicken mixture. Cook and stir until thickened and bubbly.
Pour the chicken mixture into a 9-inch deep-dish pie plate. Unroll the pastry sheet onto a work surface. Cut the sheet into irregular pieces. Arrange the pieces over the chicken mixture, overlapping as needed. Brush with additional cream. Bake 20 to 25 minutes, or until the pastry is golden brown. Let stand for 20 minutes before serving.

Recipe Tips:

Use chicken thighs instead of chicken breast. The chicken will be more flavorful and more tender.
Choose a white wine to use in the recipe that you enjoy drinking. Then serve it with the meal!

Make Ahead:

Prep the filling for this recipe ahead of time through step 4. Cover and refrigerate until ready to bake. Then continue with the recipe, bake and serve!

What I Love About This Recipe:

It’s such a fun twist on classic coq au vin.
This method of making coq au vin (which sometimes takes a long time) turns out a quick and easy dinner.
I love that it’s not full of crust. The crust is only on top, which makes it feel a bit less decadent.

Classic French Recipes:

Coq au Vin Pot Pie

Here's a fun way to make Coq au Vin!

Course Main Course

Cuisine French

Keyword coq au vin, pot pie

Prep Time 30

Cook Time 20

Cooling Time: 20

Total Time 1 10

Servings servings

Calories 481kcal

Author RecipeGirl.com (shared from Better Homes and Gardens)

Equipment

1 3 to 4 quart pot

Ingredients

2 tablespoons vegetable or canola oil, divided
1 cup thinly sliced shallots
2 cups quartered cremini and/or button mushrooms
1 cup thinly sliced carrots
1½ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine
¼ cup heavy whipping cream
2 teaspoons chopped fresh thyme (can sub 1 teaspoon dried)
3 tablespoons all purpose flour
3 tablespoons butter, at room temperature
½ sheet puff pastry, thawed
2 tablespoons heavy whipping cream

Instructions

Preheat the oven to 400℉.
In a 3 to 4-quart pot, heat 1 tablespoon of the oil over medium-heat. Add the shallot, mushrooms and carrots. Cook and stir 5 minutes or until tender and fragrant. Remove from the pot to a bowl, and set aside.
Add the remaining tablespoon of oil to the pot. Add the chicken. Season with salt and pepper. Cook and stir 5 minutes or until browned. Stir in the wine, scraping up browned bits from the bottom of the pan. Bring to boiling; reduce the heat. Simmer, uncovered, for 5 minutes. Stir in the shallot mixture, the ¼ cup of cream, and the thyme. Bring to a simmer.
In a small bowl, stir together the flour and butter to make a smooth paste. Stir the flour mixture into the chicken mixture. Cook and stir until thickened and bubbly.
Pour the chicken mixture into a 9-inch deep-dish pie plate. Unroll the pastry sheet onto a work surface. Cut the sheet into irregular pieces. Arrange the pieces over the chicken mixture, overlapping as needed. Brush with additional cream. Bake 20 to 25 minutes, or until the pastry is golden brown. Let stand for 20 minutes before serving.