Chicken, Garlic, and Mushroom Pie

30 Jul 2006   | Chicken · French · Main

This is basically Coq au Vin as a pie (although I leave out the bacon). Easy, looks great, and tasty. Takes about one hour to prepare and cook and serves 6-8.  

Chicken, Garlic, and Mushroom Pie

Coq au Vin as a pie.
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Ingredients Method Notes

Ingredients
  

Ingredients for sauce
  • 3 tablespoons olive oil
  • 400 grams button mushrooms
  • 8-10 baby onions peeled and halved
  • 12 cloves garlic peeled and halved
  • 1 x 400 gram can tomatoes in juice chopped
  • 1 1/2 cups red wine
  • 3 cups chicken stock
  • 3 bay leaves
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • salt and pepper
Ingredients for pastry
  • 2-3 sheets of puff pastry cut into quarters
  • 1 egg beaten, or a little milk
Ingredients for finishing pie
  • 800 grams boneless skinless chicken thighs and/or fillets, cubed
  • 3 tablespoons cornflour
  • 2 tablespoons port or sherry

Method
 

Instructions for sauce
  1. Brown mushrooms well in a heavy saucepan. Remove mushrooms and put to one side.
  2. Add onions and garlic to pan. Cook gently until softened and starting to brown (8-10 min).
  3. Add remaining sauce ingredients and browned mushrooms to pan.
  4. Simmer for 20 min.
Instructions for pastry
  1. Preheat oven to 220º C
  2. Put the pastry quarters on a baking tray and brush with egg or milk
  3. Bake at 220º C for 8-10 minutes
  4. Reduce to 180º C and cook until pastry is puffed, golden, and cooked through (10 min).
  5. Split each pastry in half, through the middle, creating a top and bottom.
Instructions for finishing pie
  1. Add chicken to pan with the sauce.
  2. Cover and bring to the simmer.
  3. Simmer until chicken cooked (8-10 min)
  4. Combine cornflour and port/sherry in a jar
  5. Mix cornflour into sauce
  6. Stir over heat until slightly thickened.
  7. Spoon hot chicken filling over a pastry bottom.
  8. Put pastry lid on top.
  9. Serve.

Notes

Sauce can be prepared ahead of time.
Adapted from "With Fork and Spoon" by Annabel Langbein

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