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chicken mushroom pie with duchess potato topped with golden piped mashed potato and parmesan

Chicken Mushroom Pie with Duchess Potato

A rich Guinness and beef stock braised chicken and mushroom filling topped with golden piped Duchess Potato mounds and a crispy parmesan crust. Ready in about 1 hour and 20 minutes.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, British
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter divided, approximately 60g total
  • 4 garlic cloves finely minced
  • 1.5 tsp cooking salt or kosher salt divided; halve if using fine table salt
  • 1 tsp black pepper divided
  • PIE FILLING
  • 1.5 lb boneless skinless chicken thighs 750g; breast works but thighs are preferred
  • 1 lb button mushrooms 500g; small ones whole, larger ones halved or quartered
  • 3.5 oz thick-cut streaky bacon 100g, cut into 1-inch squares
  • 1.5 onions cut into 1-inch squares or thick wedges
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 0.25 cup all-purpose flour plain flour
  • 0.75 cup Guinness beer sub 1.5 cups red wine or non-alcoholic stout
  • 1.5 cups beef stock low sodium preferred
  • 0.75 cup water
  • 1 tbsp tomato paste
  • DUCHESS POTATO TOPPING
  • 2 lb starchy potatoes 1kg, Russet recommended; peeled and cut into 1-inch cubes
  • 2 tbsp unsalted butter 30g, cut into pieces
  • 0.33 cup milk hot
  • 0.125 tsp white pepper can substitute black pepper
  • TOPPING
  • 2 tbsp unsalted butter 30g, melted; or olive oil spray
  • 2 tbsp grated parmesan store-bought sandy/finely grated type works best
  • 2 tsp fresh parsley finely chopped, optional garnish

Equipment

  • Large deep non-stick pan, 12 inches wide
  • Baking dish, 6 to 8 cup capacity (1.5 to 2 litre)
  • Potato ricer or potato masher
  • Piping bag fitted with a large star tip
  • Large pot for boiling potatoes

Method
 

  1. Melt 1 tablespoon of the butter in a large non-stick pan over high heat. Add mushrooms and toss for 3 to 4 minutes until lightly browned. Add another tablespoon of butter and let it melt, then toss mushrooms to coat. Add 1/4 teaspoon each of salt and pepper and half the minced garlic. Toss for 30 seconds until garlic is golden. Transfer mushrooms and all garlic bits to a bowl and set aside.
  2. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt another tablespoon of butter in the same pan over high heat. Sear chicken for 2 minutes on each side until golden outside but still raw through the centre. Remove to a plate. Once cool enough to handle, cut into 1-inch pieces.
  3. Add bacon to the pan and stir for 15 seconds. Add onion and cook for 2 minutes until edges are golden and just starting to soften. Add remaining garlic and stir for 20 seconds.
  4. Pour in the Guinness and increase to a rapid simmer, scraping the base of the pan to loosen all browned bits. Simmer until the Guinness reduces by approximately 75 percent.
  5. Lower the heat to medium. Add the remaining tablespoon of butter and let it melt. Sprinkle flour across the surface and stir for 1 minute. While stirring, pour in half the beef stock and stir until the flour is fully dissolved. Add the remaining stock, water, tomato paste, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
  6. Add the mushrooms and any juices from the bowl back into the pan. Simmer for 10 minutes, stirring occasionally, until the liquid reduces into a thick glossy gravy and mushrooms are fully soft.
  7. Add the chicken pieces and any resting juices. Simmer for 2 to 3 more minutes until the gravy is quite thick. A spoon dragged along the base should leave a path that holds briefly before closing. Preheat oven to 390 degrees F (200 degrees C). Pour filling into a 6 to 8 cup baking dish and smooth the surface.
  8. Boil potatoes in cold salted water for 15 minutes until completely tender. Drain thoroughly, then rice or mash very well until no lumps remain. Stir in butter, hot milk, 1/2 teaspoon salt, and white pepper until smooth and creamy. Transfer to a piping bag fitted with a large star tip.
  9. Pipe mounds of potato in swirling rosette shapes over the filling. Drizzle the tops with melted butter and sprinkle evenly with parmesan.
  10. Bake for 30 minutes, rotating the pan at the 20-minute mark, until the potato mounds are deeply golden and the parmesan ridges are crispy.
  11. Rest the pie for 10 minutes before serving. Scatter fresh parsley over the top if using, and serve directly from the baking dish.

Notes

Chicken thighs are preferred for juiciness. If using breast, cut into pieces before searing. Halve salt quantities if using fine table salt. Guinness can be substituted with 1.5 cups full-bodied red wine or non-alcoholic stout. Use Russet potatoes for the best piping results. If no piping bag is available, use a ziplock bag with a corner snipped, or spread mash flat like a cottage pie. Serve with a green salad, steamed green beans, or crusty bread.
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