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Chicken Mushroom Pie with Duchess Potato Lid Recipe

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★★★★★

4.7 from 53 reviews

A hearty and comforting Chicken Mushroom Pie topped with elegant Duchess potato swirls. Tender seared chicken thighs combine with sautéed mushrooms, smoky bacon, and onions in a rich Guinness beer and beef stock gravy. The dish is finished with a beautifully piped mashed potato topping enriched with butter, milk, and parmesan, then baked to golden perfection for a delightful texture and flavor contrast. Perfect for a warming family meal or special occasion.

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 (very small ones 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 low sodium beef stock / broth
  • 3/4 cup water
  • 1 tbsp tomato paste

Mashed Potato Topping:

  • 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 (substitute black pepper if needed)
  • 1/2 tsp salt (to be added during mashing)

Final Topping:

  • 30 g / 2 tbsp unsalted butter, melted (or olive oil spray)
  • 2 tbsp grated parmesan cheese (preferably sandy, store-bought type or freshly grated)
  • 2 tsp finely chopped parsley for garnish (optional)

Instructions

  1. Prepare Garlic Butter Mushrooms: Melt one quarter of the butter in a large 30 cm (12″) non-stick pan over high heat. Add mushrooms and toss for 3–4 minutes to brown the surface. Add another quarter of the butter and toss to coat. Season with 1/4 tsp salt, 1/4 tsp pepper, and half the minced garlic. Toss quickly for 30 seconds until the garlic is golden but mushrooms remain firm. 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 quarter of the butter until hot and foamy. Sear chicken pieces for 2 minutes on each side until golden but still raw inside. Remove to a plate and, once cool enough to handle, cut into 2.5 cm (1″) chunks.
  3. Cook Bacon and Onion: Add bacon to the pan and stir for 15 seconds. Add onions and cook for 2 minutes until edges are golden and onions soften. Add remaining garlic and stir for 20 seconds.
  4. Deglaze with Guinness: Pour in Guinness beer, rapidly simmering while scraping up browned bits from the pan base. Continue until the liquid reduces by 75%.
  5. Make Sauce: Lower heat to medium and add remaining butter. Once melted, sprinkle flour evenly over the surface and stir continuously for 1 minute to form a pasty mixture. Gradually pour in half the beef stock, stirring constantly to dissolve lumps. Add remaining stock, water, tomato paste, 1/4 tsp salt, and 1/2 tsp pepper. Stir well to combine.
  6. Simmer Mushrooms: Add mushrooms with any accumulated juices into the pan. Simmer for 10 minutes or until the sauce thickens to a gravy-like consistency and mushrooms soften. Begin making the mashed potatoes during this time.
  7. Thicken Sauce with Chicken: Add chicken pieces and juices back into the pan. Simmer for another 2–3 minutes until the gravy thickens further and leaves a visible trail when you draw a line with a spoon on the pan bottom. Taste and adjust salt if needed.
  8. Assemble Pie: Pour the chicken and mushroom filling into a 1.5 to 2-liter (6–8 cup) baking dish and smooth the surface.
  9. Prepare Duchess Potato Topping: Boil potatoes in cold water until tender, about 15 minutes. Drain, then mash or pass through a ricer. Stir in butter, hot milk, salt, and white pepper until creamy but firm enough to hold shape. Transfer the mash to a piping bag fitted with a star tip and pipe large swirls on the pie, filling gaps with smaller swirls or blobs. Drizzle melted butter over the topping and sprinkle with parmesan cheese.
  10. Bake: Preheat oven to 200°C / 390°F (180°C fan-forced). Bake the assembled pie for 30 minutes, rotating the pan halfway through at 20 minutes.
  11. Serve: Let the pie rest for 10 minutes after baking. Sprinkle with finely chopped parsley if using. Serve warm and enjoy!

Notes

  • Note 1: Use kosher or cooking salt as specified; adjust seasoning to taste.
  • Note 2: Boneless skinless chicken thighs work best for tender, flavorful meat.
  • Note 3: Guinness beer adds rich depth but may be substituted with a dark beer or stout if unavailable.
  • Note 4: Use starchy potatoes like Russets or Yukon Gold for smooth, fluffy mash.
  • Note 5: A 1.5 to 2-liter baking dish ensures even cooking and proper filling depth.
  • Note 6: If you don’t have a piping bag, spoon the mashed potatoes in mounds or use a ziplock bag with a corner cut off to pipe.
  • The recipe relies on searing, sautéing, and baking as primary cooking techniques.

Keywords: chicken mushroom pie, duchess potato, Guinness pie, baked chicken pie, comfort food, dinner recipe, savory pie

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