Chicken Mushroom Pie with Duchess Potato lid

4.95 from 19 votes

Chicken Mushroom Pie with Duchess Potato lid

Recipe video above. I want to rave about the rich, savoury filling but all anyone can talk about is the Duchess Potato topping.....😅 Fluffy and buttery inside with crispy parmesan crusted ridges, I want to pick them off one by one and eat them all by myself!

As for the filling - think, rich Guinness Stew, but with chicken, and 2 hours faster to make. Guinness beer adds instant depth of flavour, and beef rather than chicken broth has a richer flavour and makes the sauce an enticing deep brown colour.

Make one big pie as I've done, or single serve size. Excellent for making ahead to bake later! (See note 6 if you don't have a piping bag for star tip)

Prep Time20

Cook Time1

Course: Mains

Cuisine: Western

Keyword: chicken cottage pie, chicken mushroom pie, chicken pie, potato topped chicken pie

Servings:

Calories: 577cal

Author: Nagi

Ingredients

60 g / (4 tbsp) unsalted butter , approximately divided into 4 (no need to be accurate)
4 garlic cloves , finely minced
1 1/2 tsp cooking salt / kosher salt , divided (Note 1)
1 tsp black pepper , divided

Pie filling:

750 g / 1.5 lb chicken thighs , boneless skinless (Note 2)
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" square 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 (Note 3)
1 1/2 cups beef stock / broth , low sodium
3/4 cup water
1 tbsp tomato paste

Mashed potato topping:

1 kg / 2 lb starchy potatoes , peeled, cut into 2.5cm / 1" cubes (Note 4)
30g / 2 tbsp unsalted butter , cut into 1.5 cm / 1/2" pieces
1/3 cup milk , hot
1/8 tsp white pepper (sub black)

Topping:

30g / 2 tbsp unsalted butter , melted (or olive oil spray)
2 tbsp grated parmesan , sandy store bought type works best or grate your own
2 tsp finely chopped parsley for garnish , optional

Cups - Metric

Instructions

ABBREVIATED RECIPE:

Brown mushrooms, remove, sear chicken (aggressively!) in same pan, cut into large pieces. Sauté bacon, onion and garlic, deglaze with Guinness, make roux, add stock, simmer with mushrooms to thicken (~10 min). Add chicken towards end. Pour into a baking dish, pipe on mashed potato, finish with butter and parmesan, bake 30 min.

FULL RECIPE:

Garlic butter mushrooms - Melt 1/4 of the butter in a large 30cm/12" non stick pan over high heat. Add mushrooms, toss for 3 - 4 minutes until you get some browning on the surface. Add another 1/4 of the butter, melt, toss to coat. Add 1/4 tsp each salt and pepper and half the garlic, toss 30 seconds until garlic is golden - mushrooms will still be hard inside, they finish cooking later. Remove into bowl (make sure you scrape out all garlic bits).
Sear chicken - Sprinkle the chicken 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 2 minutes on each side until nicely golden but inside is still raw (if they don't fit in a single layer, do in batches). Remove onto plate, once cool enough to handle cut into 2.5cm (1") pieces.
Bacon and onion - In the same pan, add bacon and stir for 15 seconds, then add the onion (there should be enough fat from the chicken). Cook for 2 minutes until the onion edges are golden and starting to soften. Add remaining garlic and stir 20 seconds.
Deglaze with Guinness - Add Guinness and let it simmer rapidly, scraping the base of the pan to loosen any golden bits into the liquid (“fond” = free flavour!), until the Guinness is reduced down by 75%.
Sauce - Lower heat to medium and add remaining butter. Once melted, sprinkle flour all across the surface and stir for 1 minute - it will look pasty. While stirring, pour in half the stock. Keep stirring until the flour paste dissolves into the stock, for lump-free sauce (yay!). Then add remaining stock, water, tomato paste, 1/4 tsp salt and 1/2 tsp pepper, stir well.
Simmer - Add the mushrooms plus all mushroom juices accumulated in the bowl into the pan. Simmer for 10 minutes or until the liquid reduces down into a fairly thick gravy and the mushrooms become soft. (Meanwhile, start the mash)
Thicken sauce - Add the chicken (plus all juices) and simmer for another 2 to 3 minutes until the gravy is quite thick and you can draw a path on the base of the pan. (Sauce thickness now = sauce thickness once baked). Taste - add more salt if needed (I don’t).
Assemble - Pour into a 1.5 - 2 L (6 - 8 cup) baking pan and smooth the surface. (Note 5 for other pan sizes)
Preheat oven to 200°C / 390°F (180°C fan-forced).
Duchess potato topping - Pipe mounds of mashed potato swirls on the surface. My swirls have a 4.5cm base (1.6"), about 4cm tall (1.4"), then I fill gaps with small swirls/blobs. I use all the mash! Drizzle with melted butter, sprinkle with parmesan. (Note 6 for no piping bag)
Bake for 30 minutes, rotating the pan at the 20 minute mark.
Serve - Rest for 10 minutes, sprinkle with parsley if using. Attack!

Mashed potato:

Make mash - Put the potatoes into a large pot of cold tap water. Bring to a boil over high heat then cook for 15 minutes until soft. Drain, pass through a potato ricer (smoother) or mash well with a potato masher in the now empty pot. Add butter, milk, 1/2 tsp salt and 1/8 tsp white pepper, stir through - it should be creamy but not loose (so it holds its form when piped).
Piping bag - Transfer mash into a piping bag fitted with a star tip. (Note 6 for no piping bag)

Notes

1. Chicken breast will also work ok here though thighs are juicier. Just cut into bite size pieces and sear the outside on high, sprinkled with the salt and pepper. Remove from pan and proceed with recipe as written.

2. Salt - Halve for fine table salt, increase salt by 50% for flakes.

3. Guinness beer - Key for rich flavour in sauce despite short simmer time, so don’t skip it! Stout is also excellent. Non alcoholic Guinness - haven't tried but I know 0% beer has improved drastically in recent years, so might be worth giving it a go!

Red wine (pinot, merlot, anything dry) – use 375ml / 1 1/2 cups. Sauce colour will be more like Beef Bourguignon, slightly more elegant (French!) flavour. I liked that version too but preferred Guinness (slightly richer and bolder).

4. Potatoes - Starchy potatoes work best here for fluffy insides and crispy outsides. Other starchy potatoes that work include: Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.

5. Pie dish - Use any you want, I was actually so tempted to make individual pies but I can't find my large ramekins. I dream of having copper single serving size gratin dishes. :-) Bake time will be the same.

6. No piping bag? No worries! Snip off the corner of a ziplock bag, or spoon dollops across the surface or just do it like Cottage Pie - spread mash across surface, rough it up with a fork.

Leftovers will keep for 3 to 4 days in the fridge. If making ahead intentionally - fridge or freezer - make the sauce for the filling a little looser, top with mash, butter and parmesan, fully cool uncovered. Then cover and fridge/freezer (3 months). Fully thaw then bake per recipe.

Nutrition per serving, assuming 6 servings.

Nutrition