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Coq Au Vin Pie

A rich and indulgent take on the French classic, this Coq Au Vin Pie combines beautifully slow-cooked chicken, smoky bacon, and earthy mushrooms in a deep, velvety red wine sauce, all wrapped in crisp, buttery shortcrust pastry. Perfect for a cosy dinner or a weekend treat, it’s comfort food at its finest. 

3 hours 30 minutes

Total Time

1 hour 30 minutes

Prep Time

2 hours

Cook Time

4

Feeds

A rich and indulgent take on the French classic, this Coq Au Vin Pie combines beautifully slow-cooked chicken, smoky bacon, and earthy mushrooms in a deep, velvety red wine sauce, all wrapped in crisp, buttery shortcrust pastry. Perfect for a cosy dinner or a weekend treat, it’s comfort food at its finest. 

Coq Au Vin Pie

Ingredients

  • Shortcrust Pastry:
  • 500g plain flour
  • 10g salt
  • 250g unsalted butter
  • 2 whole eggs
  • 2 egg yolks
  • 80ml cold water
  • Coq Au Vin Filling:
  • 1 whole chicken, deboned, skinned, and diced into 2-3cm pieces (keep brown and white meat separate) alternatively use 3 x thigh fillets and 2 x breast fillets.
  • 150g smoked streaky bacon lardons
  • 150g shallots, peeled and chopped
  • 150g chestnut mushrooms, quartered
  • 50g garlic, peeled and roughly chopped
  • A few sprigs of thyme and bay leaves, tied together
  • 250ml good quality French red wine (Pinot Noir or Corbières Rouge recommended)
  • 50g tomato puree
  • 500ml chicken stock
  • 100g butter
  • 50g plain flour

Preparing the Chicken & Stock

For the best flavour and zero waste, bone out a whole chicken (see video here for additional guidance) the day before and use the carcass for a rich homemade stock (stock recipe here). Alternatively, use two chicken breasts and three/four boneless thighs for convenience.

1

Breaking down the chicken: Remove the Legs & Thighs – Cut through the skin between the thigh and breast, then pop the joint and slice through. Separate the drumstick from the thigh and debone the thigh.

2

Remove the Breasts – Slice along the breastbone and down to remove each breast. Trim any excess skin or bone.

3

Make the Stock – Simmer the carcass with onion, carrot, celery, bay leaves, and peppercorns for 2-3 hours. Strain and use in the pie filling.

Making The Pie:

1
Start by making the filling. In a large saucepan, melt half the butter and cook the bacon until it renders its fat and starts to brown. Add the garlic, mushrooms and shallots, cooking until caramelised. Stir in the tomato puree and cook for 1-2 minutes before adding the red wine.
2
Bring to a boil, reduce by half, then add the chicken stock and herbs. Bring back to a boil, then reduce to a simmer. Add the chicken thighs and legs first, cooking for 30 minutes until tender, then add the diced breast meat and cook for an additional 10 minutes.
3
In a separate pan, melt the remaining butter until it browns slightly, then whisk in the flour to make a roux. Gradually stir the roux into the chicken mixture until thickened. Season to taste and chill before assembling the pie.
4
For the pastry, rub the cold, cubed butter into the flour until it resembles breadcrumbs. Separately, whisk the eggs, yolks, and cold water together. Add the salt directly to the flour mixture, ensuring it is evenly distributed. Gradually add the wet ingredients a little at a time, mixing gently until a dough starts to form - you may not need to use all of the liquid. If the dough feels too wet, stop adding liquid and bring it together gently. Knead briefly until just combined, then divide into two portions (two-thirds for the base, one-third for the lid).
5
Wrap in cling film and chill for 30 minutes. Roll out the larger portion to fit your pie tin and chill for 15 minutes to prevent tearing when filling.
6
Remove the bouquet garni before filling the chilled pastry case with the cooled Coq Au Vin mixture. Brush the pastry edges with egg wash, roll out the remaining pastry for the lid, and cover the pie. Crimp the edges, trim any excess pastry, and egg wash the top. Score a decorative pattern if desired and and cut a small vent in the middle to allow steam to escape.
7
Preheat the oven to 170°C and bake for 35-40 minutes until golden brown. Let the pie rest for 10-15 minutes before serving.

Ingredients

  • Shortcrust Pastry:
  • 500g plain flour
  • 10g salt
  • 250g unsalted butter
  • 2 whole eggs
  • 2 egg yolks
  • 80ml cold water
  • Coq Au Vin Filling:
  • 1 whole chicken, deboned, skinned, and diced into 2-3cm pieces (keep brown and white meat separate) alternatively use 3 x thigh fillets and 2 x breast fillets.
  • 150g smoked streaky bacon lardons
  • 150g shallots, peeled and chopped
  • 150g chestnut mushrooms, quartered
  • 50g garlic, peeled and roughly chopped
  • A few sprigs of thyme and bay leaves, tied together
  • 250ml good quality French red wine (Pinot Noir or Corbières Rouge recommended)
  • 50g tomato puree
  • 500ml chicken stock
  • 100g butter
  • 50g plain flour

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