Preparation time is 20minutes
Cook time is 1hours 20minutes
Total time is 1hours 40minutes
Serve is for 4 people
Estimated cost per serve is 4.2 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 500grams chicken thigh fillets, chopped
- 1 small red onion, cut into thick wedges
- 2 large carrots, chopped
- 1/2 punnet rosemary
- 2 cloves garlic, crushed
- 1 cup dry red wine
- 2tablespoons Woolworths tomato paste
- 2tablespoons Woolworths traditional gravy powder
- 1 cup Woolworths frozen peas
- 2 sheets Woolworths puff pastry, partially thawed
Description
Savour the rich, complex flavours of classic coq au vin in a cosy, creamy pot pie. Prepare this delicious recipe ahead of time for a quick and easy weeknight meal.
Instruction tip
Make-ahead tip:Make this pot pie ahead. Once cooked, cool the pie and cover tightly with foil. Freeze. When you’re ready to eat, thaw the pie in the fridge overnight. Reheat covered in a preheated 180°C/160°C fan-forced oven for 30 minutes or until hot, then uncover and bake for a further 15 minutes.
Method
Step 1 of 3
Heat half of the oil in a large saucepan over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until golden. Transfer to a plate.
Step 2 of 3
Add onion and carrot to same pan. Cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Pick half of the rosemary leaves. Reserve remaining rosemary. Add garlic and rosemary leaves to pan. Cook, stirring, for 1 minute or until fragrant. Return chicken. Add wine, tomato paste, gravy powder and 1 cup water. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until chicken is cooked through and sauce thickens. Remove from heat. Stir in peas and set aside to cool slightly.
Step 3 of 3
While pie filling cools, preheat oven to 200°C/180°C fan-forced. Spoon chicken mixture into a 5cm-deep, 25cm-round baking dish. Stack pastry sheets on top of each other, then use a rolling pin to roll pastry large enough to cover baking dish. Place pastry on top of filling to cover. Press edges with a fork to seal or pleat with fingers. Brush pastry with remaining oil. Bake for 30 minutes or until pastry is golden and puffed. Pick a few leaves from remaining rosemary. Serve pie topped with rosemary sprigs and leaves.
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