Name: Chicken Mushroom Pie with Duchess Potato Lid Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British/Irish
Ingredients: 60 g (4 tbsp) unsalted butter, approximately 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 2.5cm (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; 1 kg (2 lb) starchy potatoes, peeled and cut into 2.5cm (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 (black pepper can be substituted); 1/2 tsp salt for mash (added during mash preparation); 30 g (2 tbsp) unsalted butter, melted (or olive oil spray); 2 tbsp grated Parmesan cheese (sandy store bought type recommended); 2 tsp finely chopped parsley for garnish (optional)

Jump to Recipe

Introduction

This Chicken Mushroom Pie with Duchess Potato lid is a comforting, hearty dish perfect for cozy dinners. Tender chicken thighs and flavorful mushrooms are simmered in a rich Guinness sauce, then topped with beautifully piped mashed potatoes and baked to golden perfection.

A white rectangular baking dish filled with a layered shepherd’s pie, topped with evenly spaced swirls of golden browned mashed potatoes sprinkled with green herbs. The top layer has a slightly crisp texture with some browned edges. One corner is scooped out, revealing a rich, dark brown stew base with chunks of meat and sliced mushrooms in thick sauce. A large silver spoon rests inside the dish, partially covered with the stew. The dish sits on a soft, brown textured cloth, with a white bowl partially visible on the left holding a serving of the pie. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g (4 tbsp) unsalted butter, divided approximately 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 beef stock/broth, low sodium
3/4 cup water
1 tbsp tomato paste
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 if needed)
30 g (2 tbsp) unsalted butter, melted (or olive oil spray)
2 tbsp grated Parmesan cheese (sandy store-bought type works best or grate your own)
2 tsp finely chopped parsley for garnish (optional)

Instructions

Step 1: Garlic butter mushrooms – Melt 1/4 of the butter in a large 30 cm (12″) non-stick pan over high heat. Add mushrooms and toss for 3 to 4 minutes until browned on the surface. Add another 1/4 of the butter and toss to coat. Season with 1/4 tsp salt, 1/4 tsp pepper, and half the garlic; toss for 30 seconds until garlic turns golden. Remove mushrooms to a bowl, scraping out all garlic bits.
Step 2: Sear chicken – Season 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 for 2 minutes on each side until golden but still raw inside. Work in batches if needed. Remove to a plate, let cool slightly, then cut into 2.5 cm (1″) pieces.
Step 3: 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 softening. Add remaining garlic and stir for 20 seconds.
Step 4: Deglaze with Guinness – Pour in Guinness and simmer rapidly, scraping the pan base to loosen browned bits. Reduce the liquid by about 75%.
Step 5: Make sauce – Reduce heat to medium, add remaining butter and let melt. Sprinkle flour evenly over the surface and stir for 1 minute until pasty. Slowly pour in half the stock while stirring, dissolving lumps. Add remaining stock, water, tomato paste, 1/4 tsp salt, and 1/2 tsp pepper; stir well.
Step 6: Simmer mushrooms – Return mushrooms and their juices to the pan. Simmer for 10 minutes until liquid thickens into gravy and mushrooms soften.
Step 7: Add chicken – Add chicken pieces and their juices to the pan. Simmer 2 to 3 minutes until gravy is thick enough to leave a clear path on the pan base. Adjust salt if needed.
Step 8: Assemble – Pour the filling into a 1.5 to 2 L (6 to 8 cup) baking dish and smooth the surface. Preheat oven to 200°C (390°F) or 180°C (fan-forced).
Step 9: Prepare mashed potatoes – Place potatoes in cold water and bring to a boil. Cook for 15 minutes until tender. Drain and mash or rice potatoes thoroughly in the empty pot. Stir in butter, hot milk, 1/2 tsp salt, and 1/8 tsp white pepper. The mash should be creamy but firm enough to hold shape.
Step 10: Pipe potato topping – Transfer mash to a piping bag fitted with a star tip. Pipe swirls or mounds of mashed potato over the filling, filling all gaps. Drizzle melted butter over the top and sprinkle with Parmesan.
Step 11: Bake – Place pie in oven and bake for 30 minutes, rotating pan halfway through at 20 minutes for even browning.
Step 12: Serve – Let the pie rest for 10 minutes. Garnish with chopped parsley if desired. Serve warm and enjoy!

Tips & Variations

Use a non-stick pan to easily brown mushrooms and deglaze without sticking.
For a milder flavor, substitute Guinness with a dark ale or stout of your choice.
If you don’t have a piping bag, spread the mashed potato evenly with a spoon and score lightly for a decorative effect.
Choose starchy potatoes like Russets for the creamiest mash that pipes well.
Add a sprinkle of nutmeg to the mashed potatoes for a warm, subtle spice.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C (350°F) oven for about 20 minutes until heated through. The topping may lose some crispness but will remain delicious.

How to Serve

The image shows a baking dish filled with a layered dish topped with golden brown mashed potato swirls. Each swirl is carefully piped, creating a pattern that covers the entire surface. The mashed potatoes have a slightly crispy texture on the peaks with hints of green herbs sprinkled on top. The edges of the dish reveal a thick, rich sauce beneath the potato layer, showing a reddish-brown color. The dish is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are preferred for their moisture and flavor. If using breasts, be careful not to overcook to avoid dryness.

Can I prepare the filling in advance?

Absolutely. Prepare the filling up to the assembly step, refrigerate overnight, then assemble with mashed potato topping and bake when ready.