Chicken, Mushroom, and Bacon Potpies

coq-a-doodle-doo coq-au-vin pot pie
Photo: Chris Simpson
Prep Time:
30 mins
Total Time:
3 hrs 15 mins
4 Serves

These rich, savory pies take cues from coq au vin, the classic French dish of chicken braised in red wine. If you want to make one large potpie instead of individual ones, you will only need to make a half recipe of Pâte Brisée.


  • 2 ½ pounds chicken pieces (2 whole legs and 1 whole bone-in breast)

  • 2 cups low-sodium chicken broth

  • Kosher salt (we use Diamond Crystal) and freshly ground black pepper

  • 5 ounces thick-cut bacon, cut into ½-inch pieces

  • 10 ounces sliced cremini or button mushrooms (about 4 ½ cups)

  • 5 tablespoons unsalted butter

  • 2 leeks, white and light-green parts only, sliced and well washed (1 ½ cups)

  • 2 carrots, cut into a ½-inch dice (1 cup)

  • 2 celery stalks, sliced (¾ cup)

  • 1 medium Yukon Gold or white potato, peeled and cut into ½-inch pieces (1 ¼ cups)

  • ½ cup red wine

  • ½ cup all-purpose flour

  • 1 cup fresh or frozen peas

  • 2 teaspoons chopped fresh thyme

  • 1 recipe Test Kitchen's Favorite Pâte Brisée

  • 1 large egg, beaten


  1. Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).

  2. Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.

  3. Wash and dry Dutch oven or saucepan; add bacon and cook over medium heat until crisp, 7 to 9 minutes. Remove bacon with a slotted spoon and transfer to a paper-towel-lined plate. Discard all but 1 tablespoon fat from Dutch oven.

  4. Add mushrooms to pot and cook over high heat until golden brown and liquid has evaporated, about 6 minutes. Add butter, leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add wine; cook until mostly evaporated, about 1 1/2 minutes.

  5. Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).

  6. Stir in chicken, peas, reserved bacon, and thyme. Season to taste; divide filling into to four small baking dishes or ramekins (with about 2 cups capacity), and let cool 30 minutes, or refrigerate, covered, up to 1 day. (See cook's note for baking dish dimensions for one large potpie.)

  7. Preheat oven to 375°F. Roll each disk of Pâte Brisée out 1/8 inch thick; cut out rounds just larger than the diameter of individual baking dishes. Drape rounds over dishes with cooled filling; cut 5 vents in each crust and brush with beaten egg. Transfer dishes to a rimmed baking sheet and bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving.

Cook's Notes

To make one large potpie, roll out one disc of crust into a 1/8-inch-thick round or rectangle that's slightly larger than a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one). Drape it over the cooled filling. Cut 5 vents in dough and brush with egg before baking.



Add 3 tablespoons grated Parmigiano-Reggiano and 1/2 teaspoon freshly ground pepper to the pie crust's dry ingredients.

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