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Chicken and Mushroom Pie with Duchess Potato Lid Recipe

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4 from 15 reviews

This Chicken Mushroom Pie with Duchess Potato lid is a comforting, flavorful dish featuring tender seared chicken thighs and sautéed mushrooms in a rich Guinness-infused creamy sauce, topped with elegant swirls of buttery duchess potatoes baked to golden perfection. Perfect for a cozy family dinner that blends hearty ingredients with refined presentation.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Filling Ingredients

  • 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 2.5 cm (1") squares
  • 1 1/2 onions, cut into 2 cm (1") squares or thick wedges
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1/4 cup plain flour (all-purpose flour)
  • 3/4 cup Guinness beer
  • 1 1/2 cups beef stock / broth (low sodium)
  • 3/4 cup water
  • 1 tbsp tomato paste

Duchess Potato Topping Ingredients

  • 1 kg (2 lb) starchy potatoes, peeled and cut into 2.5 cm (1") cubes
  • 30 g (2 tbsp) unsalted butter, cut into 1.5 cm (1/2") pieces
  • 1/3 cup hot milk
  • 1/8 tsp white pepper (or substitute black pepper)
  • 30 g (2 tbsp) unsalted butter, melted (or olive oil spray)
  • 2 tbsp grated Parmesan cheese
  • 2 tsp finely chopped parsley for garnish (optional)

Instructions

  1. Prepare garlic butter 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 to achieve browning on the surface. Add another 1/4 of the butter and let it melt, toss mushrooms to coat. Season with 1/4 tsp salt and pepper each and half the garlic, toss for 30 seconds until the garlic turns golden. Remove mushrooms into a bowl, making sure to scrape out all garlic bits.
  2. Sear chicken: Season chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. Melt another 1/4 of the butter in the same pan until hot and foamy. Sear chicken for 2 minutes per side until golden but still raw inside (work in batches if necessary). Remove and let cool, then cut into 2.5 cm (1") pieces.
  3. Cook bacon and onion: In the same pan, add bacon and stir for 15 seconds. Add onions and cook for 2 minutes until edges are golden and onions begin to soften. Add remaining garlic and stir for 20 seconds.
  4. Deglaze with Guinness: Pour in Guinness and simmer rapidly while scraping the pan base to lift the flavorful fond. Reduce the liquid by 75%.
  5. Make sauce: Lower heat to medium and add the final quarter of butter. Once melted, sprinkle flour evenly across and stir for 1 minute to form a paste. Gradually add half the beef stock while stirring to dissolve the flour lumps. Add the remaining stock, water, tomato paste, 1/4 tsp salt, and 1/2 tsp pepper; stir well.
  6. Simmer with mushrooms: Add mushrooms and accumulated mushroom juices into the pan. Simmer for 10 minutes or until the sauce thickens and mushrooms soften. Meanwhile, start the mashed potato.
  7. Thicken sauce with chicken: Add chicken pieces and their juices to the pan and simmer for an additional 2-3 minutes until gravy is thick and you can draw a path on the pan base. Adjust salt if needed.
  8. Assemble pie: Pour the filling into a 1.5-2 L (6-8 cup) baking dish and smooth the surface.
  9. Preheat oven: Set oven to 200°C (390°F) or 180°C (fan-forced).
  10. Prepare duchess potato topping: Pipe mounds of mashed potato swirls on the pie surface, forming a base approximately 4.5 cm wide and 4 cm tall, filling gaps with smaller swirls or blobs until all mash is used. Drizzle melted butter over top and sprinkle with Parmesan cheese.
  11. Bake: Place the pie in the oven and bake for 30 minutes, rotating the pan at 20 minutes for even browning.
  12. Serve: Let the pie rest for 10 minutes after baking. Optionally sprinkle with finely chopped parsley before serving. Enjoy!
  13. Make mashed potatoes: Place peeled and cubed potatoes in a large pot of cold water. Bring to a boil over high heat and cook for 15 minutes until soft. Drain and mash thoroughly or pass through a ricer. Stir in diced butter, hot milk, 1/2 tsp salt, and 1/8 tsp white pepper to achieve a creamy but firm texture suitable for piping.
  14. Use piping bag (optional): Transfer mashed potatoes into a piping bag fitted with a star tip for neat swirl decoration. If not using a piping bag, spread mashed potatoes evenly over the pie instead.

Notes

  • Note 1: Salt is divided to season mushrooms, chicken, and sauce separately for balanced flavor.
  • Note 2: Boneless, skinless chicken thighs are preferred for tenderness and even cooking; you can substitute chicken breast but may lose some juiciness.
  • Note 3: Guinness beer adds rich depth and slight bitterness to the sauce; stout beer can be a substitute.
  • Note 4: Use starchy potatoes like Russet or Yukon Gold for fluffy mash that holds its shape when piped.
  • Note 5: Adjust baking dish size accordingly; a 1.5-2 L dish fits 6 servings well.
  • Note 6: If you don't have a piping bag, you can spread the mashed potatoes with a spatula or spoon in a decorative pattern before baking.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: British

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