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Coq au vin pie
Coq au vin pie
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Coq au vin filled meat pie with flaky shortcrust pastry, perfect for cozy winter nights.
Ingredients:
  • 60ml olive oil
  • 6 chicken thigh fillets, cut into pieces
  • 50.00 ml plain flour
  • 2 bacon rashers, chopped
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 150g button mushrooms, halved
  • 6 thyme sprigs, leaves picked
  • 165ml chicken stock
  • 375ml red wine
  • 445g shortcrust pastry (see Notes)
  • 1 egg, lightly beaten
Instructions:
  • Preheat your oven to 180C and prepare a 20cm springform pan by greasing and lining the base.
  • In a deep frypan over medium-high heat, heat 1 tablespoon oil. Cook half of the chicken until golden, about 3-4 minutes, then transfer to a plate. Repeat with another 1 tablespoon oil and the remaining chicken. Finally, toss the chicken in the flour.
  • Clean the pan with a paper towel, then heat the remaining 1 tablespoon of oil. Add bacon and cook for 2 minutes until slightly crisp. Incorporate carrot, onion, celery, mushroom, and thyme. Cook for an additional 3-4 minutes until fragrant. Pour in stock and wine, place chicken back in the pan with remaining flour. Season, bring to a simmer, then reduce heat to medium-low and cook for 20 minutes until thickened. Allow the filling to cool.
  • Roll out the pastry to a 4mm thickness. Line the base and sides of the pan with two-thirds of the pastry. Add the filling, then top with the remaining pastry. Seal the edges with a fork, remove and discard excess pastry. Brush the top with egg and make a small cross in the center to allow steam to escape during baking. Bake until golden, approximately 50 minutes. Allow to cool for 10 minutes before serving.

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