Description
A rich, savory chicken mushroom pie topped with creamy duchess-style mashed potatoes. This hearty meal is perfect for family dinners, holidays, or cold-weather comfort.
Ingredients
Butter Base & Seasoning:
- 60 g (4 tbsp) unsalted butter, divided
- 4 garlic cloves, finely minced
- 1½ tsp cooking/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 (whole or halved)
- 100 g (3.5 oz) thick-cut streaky bacon, chopped
- 1½ onions, cut into 1″ pieces
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- ¼ cup plain all-purpose flour
- ¾ cup Guinness beer
- 1½ cups low-sodium beef broth
- ¾ cup water
- 1 tbsp tomato paste
Mashed Potato Topping (Duchess Style):
- 1 kg (2 lb) starchy potatoes, peeled and cubed
- 30 g (2 tbsp) unsalted butter
- ⅓ cup hot milk
- ⅛ tsp white pepper
For Topping:
- 30 g (2 tbsp) melted butter (or olive oil spray)
- 2 tbsp grated Parmesan cheese
- 2 tsp chopped parsley (optional)
Instructions
- Cook bacon until golden, remove. Sauté mushrooms, then onions and garlic. Add chicken and brown lightly.
- Stir in flour, then slowly add Guinness, broth, water, tomato paste, and thyme. Return bacon and mushrooms, simmer until thick.
- Boil and mash potatoes with butter, hot milk, white pepper, and salt. Let cool slightly.
- Pipe or spoon mashed potato over pie filling in a baking dish. Brush with butter and sprinkle with Parmesan.
- Bake at 400°F (200°C) for 25–30 minutes, broil briefly for golden top. Garnish with parsley and serve warm.
Notes
- Pipe potatoes for a beautiful finish, or spoon and fluff with a fork for rustic charm.
- Don’t skip pre-cooking mushrooms—they add flavor and avoid excess moisture.
- For deeper flavor, replace Guinness with red wine or use extra stock.
- Freeze assembled pie before baking for a make-ahead option.
- Prep Time: 25 minutes
- Cook Time: 55 minutes