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Chicken and Mushroom Pie with Duchess Potato Lid

Indulgent Chicken and Mushroom Pie with Duchess Potato Lid

This Chicken and Mushroom Pie with Duchess Potato Lid is a comforting dish, blending succulent chicken and earthy mushrooms under a rich Guinness gravy and an elegant potato topping.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: dinner
Cuisine: comfort food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pounds Chicken Thighs skinless
  • 8 ounces Mushrooms fresh cremini or button
  • 4 strips Bacon chopped
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 1 cup Guinness Beer or dark stout
  • 2 cups Beef Stock or water with tomato paste
For the Duchess Potato Topping
  • 2 large Potatoes russets
  • 2 tablespoons Butter unsalted
  • ¼ cup Parmesan Cheese grated, optional

Equipment

  • large skillet
  • small saucepan
  • baking dish
  • piping bag

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a large skillet over high heat, add sliced mushrooms and sauté until browned, about 5-7 minutes.
  2. Sear chicken thighs in the same skillet over medium-high heat for 6-8 minutes per side until golden brown. Remove and let cool slightly, then chop.
  3. Cook chopped bacon in skillet for about 4-5 minutes until crispy, then add diced onion and minced garlic, cooking for another 5 minutes.
  4. Pour in 1 cup of Guinness, scraping up browned bits, and let it simmer for 5-8 minutes.
  5. In a small saucepan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to form a roux, then gradually whisk in 1 cup of beef stock.
  6. Return chopped chicken and sautéed mushrooms to the skillet, add the roux mixture and cook for about 2 minutes.
  7. Preheat oven to 400°F (200°C). Transfer the filling into a baking dish.
  8. Boil 2 large potatoes until fork-tender, drain, and mash with 2 tablespoons of butter, then mix in 1 egg yolk and ¼ cup of Parmesan.
  9. Pipe the duchess potato mixture over the filling to create decorative peaks.
  10. Bake in the preheated oven for 25-30 minutes until the potato topping is golden brown.
  11. Let the pie rest for at least 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For best results, let the pie rest before serving to keep the filling intact. Use fresh ingredients for enhanced flavor.

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