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Chicken Mushroom Pie with Duchess Potato Lid Recipe

★★★★★

4.5 from 74 reviews
  • Author: lilan
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

This Chicken Mushroom Pie with Duchess Potato Lid is a hearty, comforting dish featuring tender seared chicken thighs and sautéed mushrooms in a rich Guinness-infused gravy. Topped with decorative swirls of creamy duchess potatoes baked until golden, this pie is a perfect cozy meal for family or guests, blending deep savory flavors with a crisp cheese finish.

Ingredients

Scale

Chicken and Mushroom Filling

  • 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

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 1.5 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)

Instructions

  1. Brown Mushrooms: Melt one-quarter of the butter in a large 30cm (12″) non-stick pan over high heat. Add the mushrooms and toss them for 3-4 minutes until browned on the surface. Add another quarter of the butter, toss again to coat, then season with 1/4 tsp salt, 1/4 tsp pepper, and half the minced garlic. Toss for 30 seconds until garlic is golden. Mushrooms will remain firm inside as they will finish cooking later. Remove mushrooms and garlic bits into a bowl.
  2. Sear Chicken: Season 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 the chicken for 2 minutes on each side until golden but still raw inside. Work in batches if necessary to avoid overcrowding. Remove and, once cooled, cut into 2.5 cm (1″) pieces.
  3. Cook Bacon and Onion: Add bacon to the same pan and stir for 15 seconds to render fat. Add onion and cook for 2 minutes until edges are golden and onions start softening. Add remaining garlic and stir for 20 seconds.
  4. Deglaze with Guinness: Pour in the Guinness beer and allow it to simmer rapidly while scraping the pan base to loosen browned bits. Reduce the liquid by 75%.
  5. Make Sauce: Lower heat to medium and add remaining butter. Once melted, sprinkle flour evenly over the surface. Stir for 1 minute to cook out the raw flavor, forming a paste. Gradually pour in half the beef stock while stirring continuously to prevent lumps. Add the remaining stock, water, tomato paste, 1/4 tsp salt, and 1/2 tsp pepper, stirring well to combine.
  6. Simmer Mushrooms and Sauce: Add the mushrooms with their accumulated juices from the bowl into the pan. Simmer for 10 minutes until the gravy thickens and mushrooms soften.
  7. Add Chicken and Thicken Sauce: Return chicken pieces and their juices to the pan. Simmer 2-3 more minutes until the gravy is thick enough to leave a trail when a spoon is drawn across the pan bottom. Adjust seasoning with salt if needed.
  8. Assemble Filling: Pour the chicken and mushroom gravy into a 1.5 – 2 L (6 – 8 cup) baking dish and smooth the surface.
  9. Preheat Oven: Heat oven to 200°C (390°F), 180°C (355°F) for fan-forced ovens.
  10. Prepare Duchess Potato Topping: Bring cubed potatoes to boil in a large pot of cold water. Cook for 15 minutes until tender. Drain and mash or pass through a ricer. Stir in butter, hot milk, 1/2 tsp salt, and 1/8 tsp white pepper until creamy but firm enough to hold shape. Transfer mash to a piping bag fitted with a star tip.
  11. Pipe Potato Swirls: Pipe mounds of mashed potato on top of the filling, about 4.5 cm at the base and 4 cm tall. Fill gaps with smaller swirls or blobs. Use all prepared mash. Drizzle melted butter and sprinkle grated Parmesan over the top.
  12. Bake: Place the assembled pie in the oven and bake for 30 minutes. Rotate the pan after 20 minutes for even browning.
  13. Rest and Serve: Remove from oven and rest for 10 minutes. Garnish with chopped parsley if desired. Serve warm and enjoy.

Notes

  • Note 1: Salt quantities are split between cooking stages to layer flavor.
  • Note 2: Boneless, skinless chicken thighs provide tender, juicy meat that holds up well in stews.
  • Note 3: Guinness beer adds depth and richness to the sauce but can be substituted with another dark beer or stock if preferred.
  • Note 4: Use starchy potatoes (like Russets or Yukon Gold) for a fluffy mash that holds shape well.
  • Note 5: Baking dish size should be 1.5 to 2 liters to fit filling and potato top without spilling.
  • Note 6: If no piping bag is available, spread the mashed potato in blobs or smooth layer with a spatula.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British/Irish

Keywords: chicken mushroom pie, duchess potatoes, comfort food, Guinness pie, hearty pie, baked chicken casserole

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