Chicken Mushroom Pie with Duchess Potato Recipe

I need to rave concerning the wealthy, savoury filling of this Chicken Mushroom Pie, however all anybody can discuss is the Duchess Potato topping…..😅 Fluffy and buttery inside with crispy parmesan crusted ridges, I need to choose them off one after the other and eat all of them on my own!

A chicken mushroom pie like no different!

This can be a pie with a lid like no different. We’re speaking fluffy, buttery swirls of mashed potato piped into mounds – Duchess Potato type – drizzled with butter and baked till golden, crusted with parmesan.

The peaks and ridges are crispy, the within is fluffy and creamy, and the underside soaks up the wealthy sauce of the pie filling beneath. It’s principally a flowery potato crown on your pie……

Sorry puff pastry! You’ve been dethroned!

As for what’s beneath? A wealthy pie filling with massive juicy bites of chicken and mushroom with a deeply savoury darkish brown sauce that tastes such as you’ve been sluggish cooking for hours slightly than quarter-hour.

It’s positively a lower above your common chicken pie. In reality, it was initially christened an Additional Good Chicken Mushroom Pie (go on, have a giggle and mock my lack of inventive writing abilities!). I had deliberate to inform you the little further issues I do to make it further good: Guinness beer for fast depth within the sauce (assume – Guinness Stew!), searing chicken items complete slightly than chopped for higher color (which equals flavour), and utilizing beef slightly than chicken inventory for a darker, deeper flavoured sauce.

Little issues – however they make such a distinction!

PS You’ll really feel such as you’re adorning a cake if you pipe the mash. It’s oddly satisfying / amusing.

Components for Duchess Potato Chicken Mushroom Pie

For those who make the error of including up the entire butter within the recipe (I’m not going to do the maths for you), only a reminder that we’re making an further good pie right here. 🥰 For those who actually need want to chop again (physician’s orders are nearly the one acceptable purpose), you should use oil spray as an alternative of butter to sear the chicken and spritz the floor of the potato, and skip the second dab of butter within the mushrooms.

Simply don’t skip the butter to make the roux, else you threat lumpy sauce. 🙂

1. CHICKEN FOR THE PIE

I favor to make use of chicken thighs slightly than breast, for juicier bites of chicken. Although, that is nonetheless very good made with breast (it gained’t overcook), I simply assume it’s higher with thigh.

2. PIE FILLING SAUCE AND OTHER STUFF

Right here’s what you want for the opposite pie add-ins and the sauce:

• Guinness beer – That is the key ingredient that makes Irish Beef Stew one of many best on this planet, giving the sauce a wealthy, darkish brown color and delightful depth of flavour. It doesn’t style beery in any respect as a result of the alcohol is cooked out. Cans right here in Australia are 470ml (16oz) so that you’ll get two batches of this pie plus just a few swigs for your self out of a can (freeze leftover beer, it’s effective to make use of flat in cooking).

  See FAQ for gluten-free possibility making this with wine as an alternative of beer.

• Beef inventory – The opposite liquid for the sauce. Beef slightly than chicken inventory (the standard selection when cooking with chicken), for a darker brown sauce with deeper flavour.

• Bacon – Thick lower streaky works greatest so you find yourself with good items all through the stew. The finely lower slices (which are usually the extra artisan type bacon) will work however they’re a bit too delicate for a stew scenario – they curl and break.

• Mushrooms – That is the primary vegetable on this pie so we’re utilizing a very good quantity, 500g/1lb in complete. I really like the pops of juiciness they create into the filling, and the way they’re a sponge for sauce. Substitute with carrots, celery and peas (pie favourites!)

• Garlic and onion – Flavour base for the sauce. I like to chop the onion bigger than typical – both 2.5cm/1″ squares or thick wedges – I simply assume it appears nicer within the sauce than having a gazillion tiny little diced items.

• Thyme – Traditional herb selection for this sauce, additionally utilized in Guinness Stew.

• Flour – Thickens the sauce. Simply common plain/all-purpose flour. See FAQ for gluten-free possibility.

• Tomato paste – Simply 1 tablespoon thickens the sauce barely and provides a contact of acidity to chop by the savouriness of the sauce. It was a late addition, and it’s positively a extra balanced sauce with it.

• Butter – For cooking the mushrooms, chicken and making the roux (every cooked individually on this further good pie recipe 🙂 ). You may lower down if utilizing different greens that don’t soak up oil (like carrots) and use oil spray as an alternative for browning the chicken. However you want the butter for the roux (ie the step if you combine flour in) as you want a minimal quantity of fats else you’ll find yourself with a lumpy gravy.

3. DUCHESS POTATO TOPPING

And lastly, right here’s what you want for the Duchess potatoes lid for this magnificent pie! Potatoes, butter and milk for the creamy mash, then parmesan (retailer purchased grated works greatest) and further butter for drizzling for the topping.

• Potatoes – Starchy potatoes, slightly than waxy, are greatest, so the within of the duchess potato swirls are fluffy inside with a lightweight crust on the floor. Australia – Sebago are perfect (these grime brushed potatoes we get “in every single place”). US – Russet, and UK – King Edward or Maris Piper are excellent. Or another starchy potatoes – Dutch lotions, King Edwards or purple delight.

• Parmesan – Information flash! Retailer purchased grated parmesan (the sandy sort) works higher right here because it appears to nestle within the crevices higher than finely grating your personal. I discover that grating my very own is so mild, like delicate snow flakes, you possibly can find yourself with a layer that sits on prime of the ridges of the swirls which bakes up like a skinny parmesan crisp slightly than melting contained in the ridges. (Am I actually nonetheless writing about this? BUT THESE LITTLE DETAILS MATTER TO ME! #ThatCrazyHomeCook 😅)

Learn how to make Duchess Potato Chicken Mushroom Pie

The order of cooking actually issues right here. Sear the chicken first and also you’ll find yourself with a burnt pan earlier than you even begin the sauce. Cook dinner mushrooms with the onion they usually simply go watery with out browning. And in case you don’t cut back the Guinness earlier than including flour, the sauce tastes too beery as a result of we’re not sluggish cooking for hours like we do Irish Guinness Stew.

So no, it’s not a fast throw-it-all-in-and-go recipe. However if you would like a actually good chicken pie, you’ve obtained one proper right here. 🙂

1. Filling

Use a big, deep, non stick pan. Mine is 30cm/12″ extensive – this one (store round, I obtained mine for round $80, and no, that’s not an affiliate hyperlink!).

1. Garlic butter mushrooms first – Soften butter on excessive warmth, add mushrooms and stir for 3 – 4 minutes till frivolously colored however nonetheless agency – they’ll end cooking within the sauce. Add a bit extra butter, soften, toss to coat, then add garlic, salt and pepper. Cook dinner 20 seconds till garlic is golden, then switch to a bowl, scraping out all of the garlic bits (or they’ll burn).

   💡Including the butter on the finish is my trick for getting that wealthy buttery flavour on mushrooms while not having a great deal of butter at first. Mushrooms are sponges for fats!

2. Golden seared chicken – Season with salt and pepper then sear till properly golden on each side (~2 minutes). The chicken ought to nonetheless be uncooked inside – we end cooking it by later. As soon as cool, lower into massive 2.5cm/1″ items (I do that whereas the sauce is simmering).

   💡Searing complete offers higher color and flavour than chopped – each on the chicken and within the sauce (because of all these golden pan bits – fond!).

3. Bacon and onion – Decrease the warmth barely so golden bits caught on the bottom of the pan don’t burn. Give the bacon a head begin – prepare dinner for 20 seconds, then add the onion and prepare dinner till it’s beginning to soften (~ 2 minutes). Add garlic and prepare dinner for an additional 20 seconds till golden.

4. Deglaze with Guinness – Add the beer, flip warmth as much as excessive and simmer quickly when you scrape the bottom of the pan to loosen any bits caught on it. Simmer till diminished by about 75% – this can prepare dinner out the alcohol and beeriness, forsaking wealthy savoury flavour that makes the sauce so particular!

5. Roux – Add butter and let it soften, then sprinkle the flour throughout the floor and blend it in. It would seem like totally unappetising sludge – have religion! 🙂

6. Beef inventory – Whereas stirring the sludge within the pan, pour in half the meat inventory, then preserve mixing till the sludge dissolves – the liquid will turn into a really thick gravy.

7. Sauce thickness – Right here’s the way it appears at this stage. Very thick!

8. Simmer mushrooms – Then pour the remaining beef inventory in, plus the water, tomato paste, salt and pepper. Stir to mix (it ought to be fairly skinny and watery) then add the mushrooms. Simmer for 10 minutes. Throughout this time, the mushrooms will prepare dinner and the liquid will cut back and thicken right into a gravy.

9. Add chicken – As soon as the sauce has thickened, add the chopped chicken and any collected chicken juices.

10. Thicken – Simmer for an additional 2 – 3 minutes till the gravy thickens barely however stays saucy. Nonetheless thick or saucy it’s now could be how it will likely be contained in the pie as soon as baked. Objective thickness – if you drag a spoon throughout the bottom of the pan, the trail ought to briefly maintain earlier than the liquid flows again over it (like pictured above).

PIPING THE DUCHESS POTATO TOPPING

1. Fill pan – Pour the filling right into a 6 – 8 cup / 1.5 – 2 litre pan. You might put it in particular person heatproof pie dishes or ramekins. Easy the floor to create a flat mattress for the Duchess Potatoes.

   Be aware: Not like with Cottage Pie and Shepherd’s Pie, there’s no want to attend till the filling cools and companies up earlier than topping with mash, you possibly can proceed whereas the filling remains to be scorching.

2. Pipe mashed potato topping – Fill a piping bag fitted with a star tip with scorching creamy mashed potato, then pipe mounds throughout the floor in any sample you need. My swirls have a ~ 4cm/1.6″ base and are about 4cm / 1.4″ tall.

   No piping bag? No worries! Simply snip off the nook of a ziplock bag and pipe easy mounds. Else, spoon little lumps all around the floor (attempt to give them peak!) or do an everyday Cottage Pie topping (unfold mash, tough up with fork).

3. Little blobs – Use the remaining mash to pipe little swirls or blobs to fill gaps. I do that randomly – neatness isn’t the objective, I really like the country, uneven look. Plus, all people loves Duchess Potatoes, so squeeze in as many as you possibly can!

4. Drizzle and sprinkle – Drizzle the butter throughout, then sprinkle with parmesan.

BAKING

1. Bake for half-hour till the potatoes are tinged with gold and frivolously crispy, and it’s effervescent across the edges. Be aware to self: In case your pan is slightly full (like mine), put a tray on the ground of the oven to catch drips!

2. Relaxation for five minutes, simply to let it stabilise a bit earlier than serving (in case you serve it straight out of the oven, it’s a little bit of sloppy mess!). And in case you’re feeling actually fancy, sprinkle with a pinch of parsley for a dusting of inexperienced freshness.

HOW GOOD DOES THAT LOOK!!! And simply wait till you style it!

Use a big spatula or serving spoon so you will get a very good quantity of pie filling and potato topping collectively when serving. The Duchess Potatoes really holds collectively fairly properly when scooped out.

Now. It’s time so that you can come clear.

Be trustworthy.

You need to choose off all of the Duchess Potatoes and run away with them too, proper? 😈 Don’t go away me hanging! – Johnsat x

Watch easy methods to make it

Chicken Mushroom Pie with Duchess Potato Recipe

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Serves: 6 Prep Time: 20 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 577 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 60 g / (4 tbsp) unsalted butter , approximately divided into 4 (no need to be accurate)
• 4 garlic cloves , finely minced
• 1 1/2 tsp cooking salt / kosher salt , divided (Note 1)
• 1 tsp black pepper , divided
• 750 g / 1.5 lb chicken thighs , boneless skinless (Note 2)
• 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 2.5cm/1″ squares
• 1 1/2 onions , cut into 2cm/1″ square 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 (Note 3)
• 1 1/2 cups beef stock / broth , low sodium
• 3/4 cup water
• 1 tbsp tomato paste
• 1 kg / 2 lb starchy potatoes , peeled, cut into 2.5cm / 1" cubes (Note 4)
• 30g / 2 tbsp unsalted butter , cut into 1.5 cm / 1/2″ pieces
• 1/3 cup milk , hot
• 1/8 tsp white pepper (sub black)
• 30g / 2 tbsp unsalted butter , melted (or olive oil spray)
• 2 tbsp grated parmesan , sandy store bought type works best or grate your own
• 2 tsp finely chopped parsley for garnish , optional

Instructions

1. Brown mushrooms, remove, sear chicken (aggressively!) in same pan, cut into large pieces. Sauté bacon, onion and garlic, deglaze with Guinness, make roux, add stock, simmer with mushrooms to thicken (~10 min). Add chicken towards end. Pour into a baking dish, pipe on mashed potato, finish with butter and parmesan, bake 30 min.
2. Garlic butter mushrooms – Melt 1/4 of the butter in a large 30cm/12" non stick pan over high heat. Add mushrooms, toss for 3 – 4 minutes until you get some browning on the surface. Add another 1/4 of the butter, melt, toss to coat. Add 1/4 tsp each salt and pepper and half the garlic, toss 30 seconds until garlic is golden – mushrooms will still be hard inside, they finish cooking later. Remove into bowl (make sure you scrape out all garlic bits).
3. Sear chicken – Sprinkle the chicken 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 2 minutes on each side until nicely golden but inside is still raw (if they don't fit in a single layer, do in batches). Remove onto plate, once cool enough to handle cut into 2.5cm (1") pieces.
4. Bacon and onion – In the same pan, add bacon and stir for 15 seconds, then add the onion (there should be enough fat from the chicken). Cook for 2 minutes until the onion edges are golden and starting to soften. Add remaining garlic and stir 20 seconds.
5. Deglaze with Guinness – Add Guinness and let it simmer rapidly, scraping the base of the pan to loosen any golden bits into the liquid (“fond” = free flavour!), until the Guinness is reduced down by 75%.
6. Sauce – Lower heat to medium and add remaining butter. Once melted, sprinkle flour all across the surface and stir for 1 minute – it will look pasty. While stirring, pour in half the stock. Keep stirring until the flour paste dissolves into the stock, for lump-free sauce (yay!). Then add remaining stock, water, tomato paste, 1/4 tsp salt and 1/2 tsp pepper, stir well.
7. Simmer – Add the mushrooms plus all mushroom juices accumulated in the bowl into the pan. Simmer for 10 minutes or until the liquid reduces down into a fairly thick gravy and the mushrooms become soft. (Meanwhile, start the mash)
8. Thicken sauce – Add the chicken (plus all juices) and simmer for another 2 to 3 minutes until the gravy is quite thick and you can draw a path on the base of the pan. (Sauce thickness now = sauce thickness once baked). Taste – add more salt if needed (I don’t).
9. Assemble – Pour into a 1.5 – 2 L (6 – 8 cup) baking pan and smooth the surface. (Note 5 for other pan sizes)
10. Preheat oven to 200°C / 390°F (180°C fan-forced).
11. Duchess potato topping – Pipe mounds of mashed potato swirls on the surface. My swirls have a 4.5cm base (1.6"), about 4cm tall (1.4"), then I fill gaps with small swirls/blobs. I use all the mash! Drizzle with melted butter, sprinkle with parmesan. (Note 6 for no piping bag)
12. Bake for 30 minutes, rotating the pan at the 20 minute mark.
13. Serve – Rest for 10 minutes, sprinkle with parsley if using. Attack!
14. Make mash – Put the potatoes into a large pot of cold tap water. Bring to a boil over high heat then cook for 15 minutes until soft. Drain, pass through a potato ricer (smoother) or mash well with a potato masher in the now empty pot. Add butter, milk, 1/2 tsp salt and 1/8 tsp white pepper, stir through – it should be creamy but not loose (so it holds its form when piped).
15. Piping bag – Transfer mash into a piping bag fitted with a star tip. (Note 6 for no piping bag)

Notes

1. Chicken breast will also work ok here though thighs are juicier. Just cut into bite size pieces and sear the outside on high, sprinkled with the salt and pepper. Remove from pan and proceed with recipe as written.
2. Salt – Halve for fine table salt, increase salt by 50% for flakes.
3. Guinness beer – Key for rich flavour in sauce despite short simmer time, so don’t skip it! Stout is also excellent. Non alcoholic Guinness – haven’t tried but I know 0% beer has improved drastically in recent years, so might be worth giving it a go!
Red wine (pinot, merlot, anything dry) – use 375ml / 1 1/2 cups. Sauce colour will be more like Beef Bourguignon, slightly more elegant (French!) flavour. I liked that version too but preferred Guinness (slightly richer and bolder).
4. Potatoes – Starchy potatoes work best here for fluffy insides and crispy outsides. Other starchy potatoes that work include: Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.
5. Pie dish – Use any you want, I was actually so tempted to make individual pies but I can’t find my large ramekins. I dream of having copper single serving size gratin dishes. 🙂 Bake time will be the same.
6. No piping bag? No worries! Snip off the corner of a ziplock bag, or spoon dollops across the surface or just do it like Cottage Pie – spread mash across surface, rough it up with a fork.
Leftovers will keep for 3 to 4 days in the fridge. If making ahead intentionally – fridge or freezer – make the sauce for the filling a little looser, top with mash, butter and parmesan, fully cool uncovered. Then cover and fridge/freezer (3 months). Fully thaw then bake per recipe.
Nutrition per serving, assuming 6 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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