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Chicken Mushroom Pie with Duchess Potato Lid Recipe

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★★★★★

4.9 from 80 reviews

This Chicken Mushroom Pie with Duchess Potato lid is a hearty and comforting dish that combines tender, seared chicken thighs and savory mushrooms in a rich Guinness-infused gravy. Topped with beautifully piped duchess potatoes, baked until golden with melted butter and Parmesan, this pie offers a perfect balance of flavors and textures — ideal for cozy dinners or special family meals.

Ingredients

Scale

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 chicken thighs, boneless skinless
  • 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

  • 1 kg / 2 lb starchy potatoes, peeled, 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 (black pepper can be substituted)
  • 1/2 tsp salt
  • 30 g / 2 tbsp unsalted butter, melted (or olive oil spray)
  • 2 tbsp grated Parmesan (sandy store-bought type or freshly grated works best)
  • 2 tsp finely chopped parsley for garnish (optional)

Instructions

  1. Garlic butter mushrooms: Melt one-quarter of the butter in a large non-stick pan over high heat. Add the mushrooms and toss for 3-4 minutes until golden brown spots appear. Add another quarter of the butter and toss to coat the mushrooms. Season with 1/4 tsp salt, 1/4 tsp pepper, and half the minced garlic. Cook for 30 seconds until the garlic is golden but mushrooms remain firm. Remove mushrooms to 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 foaming. Sear chicken for 2 minutes per side until golden but still raw inside. Work in batches if necessary. Remove chicken and once cool, cut into 2.5 cm (1″) pieces.
  3. Cook bacon and onions: In the same pan, add bacon, stirring for 15 seconds. Add the onions and cook for 2 minutes until edges are golden and onions soften. Add remaining garlic and cook for 20 seconds, stirring continuously.
  4. Deglaze with Guinness: Pour in the Guinness and simmer rapidly, scraping the pan base to release all browned bits (fond). Reduce the liquid by 75%.
  5. Make sauce: Lower heat to medium. Add remaining butter and melt. Sprinkle flour evenly over butter and stir for 1 minute to form a roux. Gradually pour in half the beef stock, stirring continuously to dissolve lumps. Add the remaining stock, water, tomato paste, 1/4 tsp salt, and 1/2 tsp pepper. Stir well.
  6. Simmer mushrooms: Return mushrooms and accumulated juices to the pan. Simmer for 10 minutes until sauce thickens and mushrooms are soft.
  7. Finish sauce with chicken: Add chicken pieces and all their juices back into the pan. Simmer an additional 2-3 minutes until gravy is thick enough to leave a clear trail on the pan base. Adjust salt if needed.
  8. Assemble pie: Pour filling into a 1.5–2 L (6–8 cup) baking dish, smoothing the surface evenly.
  9. Preheat oven: Heat oven to 200°C / 390°F (180°C fan-forced).
  10. Prepare duchess potato topping: Boil potatoes in cold water until tender, about 15 minutes. 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 pipe.
  11. Pipe topping: Transfer mash into a piping bag fitted with a star tip. Pipe swirls of mashed potato over the filling covering completely. Drizzle with melted butter and sprinkle Parmesan evenly. (If no piping bag, dollop spoonfuls evenly.)
  12. Bake pie: Bake for 30 minutes in preheated oven, rotating the pan once at 20 minutes, until the potato topping is golden and crisp.
  13. Serve: Let rest for 10 minutes. Optionally sprinkle with chopped parsley before serving. Enjoy!

Notes

  • Note 1: Salt is divided to season mushrooms, chicken, and sauce appropriately.
  • Note 2: Use boneless, skinless chicken thighs for tender, juicy meat.
  • Note 3: Guinness beer adds rich malt flavor and depth to the sauce but can be substituted with a stout or dark beer.
  • Note 4: Use starchy potatoes like Russets or Yukon Gold for the mash to hold shape when piped.
  • Note 5: If using a different sized baking dish, adjust filling and topping quantities proportionally to maintain thickness.
  • Note 6: If you do not have a piping bag, use a spoon to dollop mashed potato mounds on top and spread slightly.

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

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