Chicken, Garlic, and Mushroom Pie

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.


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


Instructions for sauce

  • Brown mushrooms well in a heavy saucepan. Remove mushrooms and put to one side.
  • Add onions and garlic to pan. Cook gently until softened and starting to brown (8-10 min).
  • Add remaining sauce ingredients and browned mushrooms to pan.
  • Simmer for 20 min.

Instructions for pastry

  • Preheat oven to 220º C
  • Put the pastry quarters on a baking tray and brush with egg or milk
  • Bake at 220º C for 8-10 minutes
  • Reduce to 180º C and cook until pastry is puffed, golden, and cooked through (10 min).
  • Split each pastry in half, through the middle, creating a top and bottom.

Instructions for finishing pie

  • Add chicken to pan with the sauce.
  • Cover and bring to the simmer.
  • Simmer until chicken cooked (8-10 min)
  • Combine cornflour and port/sherry in a jar
  • Mix cornflour into sauce
  • Stir over heat until slightly thickened.
  • Spoon hot chicken filling over a pastry bottom.
  • Put pastry lid on top.
  • Serve.


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

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