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Chicken Mushroom Pie with Duchess Potato

Chicken Mushroom Pie with Duchess Potato That You'll Love

This Chicken Mushroom Pie with Duchess Potato combines succulent chicken and tender mushrooms in a Guinness-infused sauce, topped with crispy Duchess Potatoes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter Adds richness and aids in sautéing; oil spray can lighten the dish.
  • 2 cloves Garlic Infuses aroma and flavor; use garlic powder if needed.
  • to taste teaspoon Kosher salt Enhances taste; adjust according to preference.
  • to taste teaspoon Black Pepper Adds a touch of spiciness; white pepper can be a milder alternative.
  • 500 grams Boneless, skinless chicken thighs The juiciest protein choice; chicken breast may be less flavorful.
  • 250 grams Button mushrooms Contributes texture; substitute with other mushrooms, carrots, or peas as desired.
  • 150 grams Thick cut streaky bacon Brings savory flavor and texture; regular bacon or pancetta works too.
  • 1 large Onion Enriches the sauce; swap with shallots for a milder taste.
  • 1 tablespoon Fresh thyme Complements the filling beautifully; dried thyme can work in a pinch.
  • 2 tablespoons Plain flour Thickens the sauce; cornstarch is a gluten-free alternative.
  • 1 cup Guinness beer Deepens flavor and color; replace with a dark non-alcoholic beer or red wine if preferred.
  • 1 cup Beef stock Richer than chicken stock, enhancing flavor; low-sodium versions can help control saltiness.
  • 1 cup Water Adjusts sauce consistency; omit for a thicker texture.
  • 2 tablespoons Tomato paste Provides acidity and depth; can substitute with crushed tomatoes or omit if unavailable.
For the Duchess Potato Topping
  • 500 grams Starchy potatoes Creates a fluffy topping; Russet or King Edward potatoes are optimal.
  • 1 cup Milk Adds creaminess; any plant-based milk can work as a substitute.
  • to taste teaspoon White pepper Enhances seasoning; black pepper is also a viable alternative.
  • 50 grams Grated parmesan Creates a crispy crust; omit for a dairy-free option or use a vegan cheese substitute.
  • 2 tablespoons Finely chopped parsley Adds freshness and color; feel free to skip if desired.

Equipment

  • Large skillet
  • baking dish
  • Potato masher

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced button mushrooms and sauté for about 5-7 minutes until they turn golden brown and caramelized.
  2. In the same skillet, add the chicken thighs, ensuring they sizzle upon contact. Sear them for about 6 minutes on each side or until the exterior is golden and the meat is cooked through.
  3. Using the remaining fat in the skillet, add chopped thick-cut streaky bacon and diced onions. Cook for about 5 minutes until the bacon is crisp and the onions are translucent. Stir in minced garlic and cook for another minute until fragrant.
  4. Pour in 1 cup of Guinness beer, scraping the bottom of the pan with a wooden spoon to release any flavorful bits. Allow the mixture to simmer for about 8-10 minutes, reducing it by approximately 75%.
  5. Add 2 tablespoons of butter to the mixture, followed by 2 tablespoons of plain flour. Stir constantly for about 2 minutes to create a roux. Gradually mix in half of the beef stock, whisking continuously until smooth and thickened.
  6. Now, add the remaining beef stock, a splash of water, and 2 tablespoons of tomato paste. Stir well, then return the sautéed mushrooms and chopped chicken to the skillet. Let the filling simmer for about 5 minutes on low heat until it thickens to your desired consistency.
  7. While the filling simmers, preheat your oven to 200°C (390°F). Prepare your baking dish by lightly greasing it.
  8. Once ready, carefully pour the chicken and mushroom filling into your prepared baking dish, spreading it evenly with a spatula.
  9. In a separate pot, boil peeled and cut starchy potatoes in salted water until fork-tender. Drain, then mash them together with milk, salt, and white pepper until creamy. Pipe or spoon the fluffy potato mixture over the filling.
  10. Drizzle the Duchess Potato topping with melted butter and sprinkle grated parmesan on top. Place the baking dish in the preheated oven for about 30 minutes, or until the potatoes are golden brown and bubbling.
  11. Once baked, remove the pie from the oven and let it rest for about 10 minutes. Sprinkle finely chopped parsley on top before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For perfect results, store leftovers in the fridge for up to 4 days or freeze for 3 months. Adjust the consistency if freezing to keep it creamy.

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