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Chicken Mushroom Pie with Duchess Potato Lid Recipe

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★★★★★

4.7 from 117 reviews

A hearty and comforting Chicken Mushroom Pie topped with elegant Duchess potato swirls. Succulent seared chicken thighs and sautéed mushrooms are combined in a rich Guinness and beef stock gravy, then crowned with creamy, buttery mashed potatoes piped decoratively and baked until golden and bubbling.

Ingredients

Scale

Pie Filling

  • 60 g / 4 tbsp unsalted butter (divided into 4 portions)
  • 4 garlic cloves, finely minced
  • 1 1/2 tsp cooking salt / kosher salt (divided)
  • 1 tsp black pepper (divided)
  • 750 g / 1.5 lb boneless skinless chicken thighs
  • 500 g / 1 lb button mushrooms (small whole, larger ones halved or quartered)
  • 100 g / 3.5 oz thick cut streaky bacon, cut into 2.5cm / 1″ squares
  • 1 1/2 onions, cut into 2cm / 1″ squares or thick wedges
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1/4 cup plain all-purpose flour
  • 3/4 cup Guinness beer
  • 1 1/2 cups low sodium beef stock / broth
  • 3/4 cup water
  • 1 tbsp tomato paste

Duchess Potato Topping

  • 1 kg / 2 lb starchy potatoes, peeled and cut into 2.5cm / 1″ cubes
  • 30 g / 2 tbsp unsalted butter, cut into 1.5cm / 1/2″ pieces
  • 1/3 cup hot milk
  • 1/8 tsp white pepper (or substitute black pepper)
  • 1/2 tsp salt (for mash)
  • 30 g / 2 tbsp unsalted butter, melted (or olive oil spray)
  • 2 tbsp grated parmesan (sandy store-bought type or freshly grated)
  • 2 tsp finely chopped parsley (optional, for garnish)

Instructions

  1. Brown Mushrooms: Melt 1/4 of the butter in a large 30cm/12″ non-stick pan over high heat. Add mushrooms and toss for 3-4 minutes until they develop surface browning. Add another 1/4 of the butter, toss to coat, then season with 1/4 tsp salt, 1/4 tsp pepper, and half of the minced garlic. Toss for 30 seconds until garlic is golden but mushrooms remain firm inside. Remove mushrooms into a bowl, scraping out all garlic bits.
  2. Sear Chicken: Sprinkle chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. In the same pan, melt another 1/4 of the butter until hot and foamy. Sear chicken pieces 2 minutes per side until golden on outside but still raw inside. Do in batches if needed to avoid overcrowding. Remove chicken to a plate and when cool enough, cut into 2.5cm / 1″ pieces.
  3. Cook Bacon and Onion: Add bacon to the pan and stir for 15 seconds, then add onion. Cook for 2 minutes until onion edges are golden and slightly softened. Add remaining garlic and stir another 20 seconds.
  4. Deglaze with Guinness: Pour in Guinness beer and simmer rapidly, scraping the pan base to lift all brown bits (fond). Reduce Guinness by about 75% until thickened and flavored.
  5. Make Sauce: Lower heat to medium, add remaining butter and melt. Sprinkle flour evenly over the pan surface and stir for 1 minute to form a paste. Gradually pour half the beef stock, stirring constantly to dissolve lumps. Then add the remaining stock, water, tomato paste, 1/4 tsp salt and 1/2 tsp pepper, stirring well to combine.
  6. Simmer Mushrooms: Add mushrooms with their accumulated juices back to the pan. Simmer for 10 minutes until the gravy thickens and mushrooms soften.
  7. Add Chicken: Add chopped chicken along with its juices to the sauce. Simmer for another 2-3 minutes until gravy reaches desired thickness, thick enough to draw a path on the pan base. Taste and adjust salt if necessary.
  8. Assemble Pie: Pour the chicken and mushroom filling into a 1.5 to 2 litre (6-8 cup) baking dish and smooth the surface.
  9. Preheat Oven: Preheat oven to 200°C / 390°F (180°C fan-forced).
  10. Prepare Duchess Potato Topping: Place potatoes in a large pot of cold water, bring to a boil and cook for 15 minutes until very soft. Drain and mash using a potato ricer or masher. Stir in 30g butter, hot milk, 1/2 tsp salt, and 1/8 tsp white pepper until creamy but firm enough to hold shape.
  11. Pipe Potato Swirls: Transfer mashed potato into a piping bag fitted with a star tip. Pipe mounds of mashed potato over the filling, approximately 4.5cm base and 4cm tall, filling gaps with smaller blobs. Use all the mash. Drizzle with melted butter and sprinkle grated parmesan on top.
  12. Bake: Place the pie in the preheated oven and bake for 30 minutes, rotating the pan at the 20-minute mark for even browning.
  13. Serve: Remove from oven, allow to rest for 10 minutes. Sprinkle with chopped parsley if using, then serve hot and enjoy.

Notes

  • Note 1: Salt is divided to control seasoning at different stages for best flavor balance.
  • Note 2: Using boneless skinless chicken thighs adds tenderness and flavor.
  • Note 3: Guinness beer adds depth and richness to the sauce.
  • Note 4: Starchy potatoes, such as Russets or Yukon Golds, work best for fluffy mashed potatoes that hold their shape when piped.
  • Note 5: Use a baking dish of 1.5 – 2 L (6 – 8 cups) capacity to ensure proper filling to topping ratio.
  • Note 6: If no piping bag is available, you can spread the mashed potatoes evenly with a spoon or spatula and create peaks with the back of a fork.

Keywords: Chicken mushroom pie, duchess potato topping, Guinness pie, comfort food, baked chicken pie

Find it online: https://cookwithruby.com/chicken-mushroom-pie-with-duchess-potato-lid-recipe/