Marry Berry Coq au Vin Pie is made with whole chicken, red wine, smoked bacon, button mushrooms, puff pastry, and shallots. This recipe creates a rich, savory pie with a tender chicken and wine-infused filling topped with golden puff pastry. It takes about 2 hours to prepare and serves 6–8.
Marry Berry Coq au Vin Pie Ingredients
- 1 × 1.5kg (3lb 5oz) whole chicken
- 2 sticks celery, sliced
- 1 large onion, halved
- 2 carrots, sliced
- 2 bay leaves
- 2 chicken stock pots or cubes
- 1 × 500g block puff pastry
- 1 egg, beaten
For the filling
- 600ml (1 pint) red wine
- 2 tbsp olive oil
- 450g (1lb) shallots, peeled and left whole
- 200g (7oz) smoked streaky bacon, finely chopped
- 200g (7oz) button mushrooms
- 3 large garlic cloves, finely grated
- 2 tbsp tomato purée
- 4 tbsp brandy
- 50g (1¾oz) plain flour
- 600ml (1 pint) chicken stock
- 2 tbsp freshly chopped oregano
- 2 tsp Worcestershire sauce
- Dash of gravy browning
- Dash of sugar
How To Make Marry Berry Coq au Vin Pie
- Poach the Chicken: Place the chicken in a large pan with celery, onion, carrots, bay leaves, stock cubes, and water. Simmer gently for 1 hour until cooked through. Remove and cool.
- Reduce the Wine: Boil the red wine in a saucepan for about 10 minutes until reduced to 300ml. Set aside to cool.
- Sauté Shallots and Bacon: Heat oil in a frying pan, cook shallots and bacon for about 10 minutes until golden.
- Add Mushrooms and Flavorings: Stir in mushrooms, garlic, and tomato purée. Cook briefly.
- Make the Sauce: Mix brandy and flour into a paste, whisk in reduced wine, add to pan. Pour in chicken stock, bring to boil, and thicken. Add oregano, Worcestershire, gravy browning, sugar, salt, and pepper. Simmer for 10 minutes.
- Combine and Fill Pie: Shred cooled chicken, add to sauce, and mix well. Spoon into a 2-litre ovenproof dish and cool completely.
- Top with Pastry: Preheat oven to 220°C/200°C Fan/Gas 7. Roll out pastry, seal dish with a strip, top with pastry, and decorate. Cut a steam hole and brush with egg.
- Bake the Pie: Bake for 35–40 minutes until the pastry is puffed and golden brown.
Recipe Tips
- Substitute Chicken Breasts: Use 5 chicken breasts if you’re short on time.
- Cool Filling First: Always cool the filling before topping with pastry.
- Decorate Creatively: Use pastry trimmings to create stars or leaves.
- Make Ahead Friendly: The filling can be made a day in advance.
- Freezer Safe: Assemble and freeze with raw pastry; bake directly from frozen.
What To Serve With Coq au Vin Pie
This hearty pie pairs beautifully with buttered green beans, roasted root vegetables, or a light green salad. For a fuller meal, serve alongside mashed potatoes or a crusty baguette to soak up the luscious sauce.
How To Store Coq au Vin Pie
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven until thoroughly warmed.
Freeze: Freeze the assembled pie with raw pastry. Bake from frozen, adding 10–15 extra minutes to the baking time, or thaw before cooking.
Coq au Vin Pie Nutrition Facts
- Calories: 620
- Total Fat: 38g
- Saturated Fat: 14g
- Carbohydrates: 32g
- Sugar: 6g
- Protein: 35g
- Sodium: 890mg
FAQs
Can I use rotisserie chicken instead of poaching a whole bird?
Yes, shredded rotisserie chicken is a great shortcut and works well in this pie.
What kind of wine should I use?
A dry red wine like Pinot Noir or Merlot gives the best depth of flavor.
Is it okay to freeze the pie?
Absolutely! Freeze with raw pastry on top and bake from frozen.
Can I make the filling ahead?
Yes, the filling can be made and chilled a day ahead.
Do I need to blind bake the pastry?
No, the puff pastry goes on raw — no blind baking needed.
Marry Berry Coq au Vin Pie
Description
A luxurious, golden-topped pie filled with tender chicken, smoky bacon, and rich red wine sauce — a comforting showstopper with deep, savory flavor.
Ingredients
Instructions
- Poach whole chicken with veg and stock for 1 hour; cool and shred.
- Boil wine for 10 mins until reduced; set aside.
- Fry shallots and bacon in oil, add mushrooms, garlic, purée.
- Mix brandy and flour, whisk in wine, add stock, simmer and season.
- Stir in chicken, fill dish, and cool.
- Roll pastry, seal and top pie; brush with egg, decorate, cut steam hole.
- Bake at 220°C for 35–40 minutes until golden and puffed.
Notes
- Always cool filling before topping with pastry to avoid sogginess.
- A dry red wine enhances the flavor — don’t skip the reduction.
- Puff pastry should be cold but not frozen when rolling.
- Use a deep, ovenproof dish for best results.