Description
This Chicken Mushroom Pie with Duchess Potato is the ultimate comfort food—tender chicken, savory mushrooms, smoky bacon, and a rich gravy topped with creamy, golden duchess potatoes.
Ingredients
For the Pie Base
- 60 g (4 tbsp) unsalted butter, divided
- 4 garlic cloves, finely minced
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
Pie Filling
- 750 g (1.5 lb) boneless, skinless chicken thighs
- 500 g (1 lb) button mushrooms (small left whole; large halved or quartered)
- 100 g (3.5 oz) streaky bacon, cut into 1-inch squares
- 1 1/2 onions, cut into 1-inch wedges
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1/4 cup all-purpose flour
- 3/4 cup non-alcoholic stout (or additional beef broth)
- 1 1/2 cups low-sodium beef broth
- 3/4 cup water
- 1 tbsp tomato paste
Duchess Potato Topping
- 1 kg (2 lb) starchy potatoes, peeled and cubed
- 30 g (2 tbsp) unsalted butter
- 1/3 cup hot milk
- 1/8 tsp white pepper
- Salt to taste
Final Topping
- 30 g (2 tbsp) unsalted butter, melted
- 2 tbsp grated parmesan
- 2 tsp chopped parsley (optional)
Instructions
1. Make the Duchess Potatoes
- Add potatoes to a pot of salted water and boil until tender, about 15 minutes.
- Drain well and mash until smooth.
- Add butter, hot milk, white pepper, and salt. Mix until creamy.
- Set aside to cool slightly.
2. Prepare the Filling
- Melt 1 tbsp of butter in a large skillet.
- Add bacon and cook until lightly browned.
- Stir in mushrooms, onions, ½ tsp salt, and ½ tsp pepper. Cook until mushrooms brown.
- Add garlic and thyme; cook 1 minute.
- Push vegetables to the edges and melt another 1 tbsp butter.
- Add chicken thighs and sear until lightly golden.
- Sprinkle flour over everything and stir.
- Pour in non-alcoholic stout, broth, and water.
- Add tomato paste and mix well.
- Simmer 15–20 minutes until gravy thickens.
- Season to taste and remove thyme sprigs.
3. Assemble
- Transfer filling to a large baking dish.
- Pipe or spoon duchess potatoes decoratively on top.
- Brush with melted butter and sprinkle parmesan.
4. Bake
- Bake at 400°F (200°C) for 25–30 minutes, until golden and bubbling.
- Rest 10 minutes before serving.
Notes
- For extra creamy potatoes, use a ricer instead of mashing.
- Don’t skip browning the mushrooms—it boosts flavor depth.
- Use rotisserie chicken for a shortcut; stir it in after the gravy thickens.
- Add peas or carrots for extra vegetables.
- Parmesan gives great browning—don’t skip it!
- Prep Time: 25 minutes
- Cook Time: 45 minutes