Description
A hearty and comforting Chicken Mushroom Pie topped with a beautifully piped Duchess Potato lid, combining tender chicken thighs, savory mushrooms, and smoky bacon in a rich Guinness-infused gravy, all baked to golden perfection.
Ingredients
Scale
Pie Filling
- 60 g / (4 tbsp) unsalted butter (divided into 4 portions)
- 4 garlic cloves, finely minced
- 1 1/2 tsp cooking salt / kosher salt (divided, see Note 1)
- 1 tsp black pepper (divided)
- 750 g / 1.5 lb boneless skinless chicken thighs (Note 2)
- 500 g / 1 lb button mushrooms (small ones whole, larger 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″ squares 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
Duchess Potato Lid
- 1 kg / 2 lb starchy potatoes, peeled and cut into 2.5cm / 1″ cubes (Note 4)
- 30 g / 2 tbsp unsalted butter, cut into 1.5 cm / 1/2″ pieces
- 1/3 cup hot milk
- 1/8 tsp white pepper (can substitute black pepper)
- 30 g / 2 tbsp unsalted butter, melted (or olive oil spray)
- 2 tbsp grated parmesan (preferably sandy store-bought or freshly grated)
- 2 tsp finely chopped parsley for garnish (optional)
Instructions
- Prepare the Pie Filling: In a large skillet or heavy-bottomed pan, melt one portion of the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Season the chicken thighs with half of the salt and black pepper, then add to the pan. Cook until the chicken is browned on all sides but not fully cooked through, approximately 5-7 minutes. Remove chicken and set aside.
- Sauté Vegetables and Bacon: In the same pan, add the bacon pieces and cook until crisp, releasing flavorful fats. Add the onions and mushrooms along with the remaining salt, pepper, and thyme. Cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
- Create the Gravy: Sprinkle the flour over the mushrooms and bacon, stirring constantly for 2 minutes to cook the flour taste out. Gradually add the Guinness beer, scraping the pan bottom to deglaze and dissolve any browned bits. Add beef stock, water, and tomato paste, stirring to combine. Return the chicken to the pan. Bring to a simmer and allow the sauce to thicken and the chicken to cook through, around 25-30 minutes.
- Make the Duchess Potato: While the filling simmers, boil the potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash potatoes thoroughly. Mix in butter pieces, hot milk, and white pepper until smooth and creamy.
- Assemble and Bake: Preheat your oven to 200°C (400°F). Transfer the chicken mushroom filling into a baking dish. Use a piping bag fitted with a star nozzle (or a spoon) to pipe or spread the mashed potatoes evenly over the filling to create a lid. Brush the potato lid with melted butter and sprinkle grated parmesan evenly on top.
- Bake and Garnish: Place the pie in the oven and bake for 25-30 minutes or until the potato lid is golden and crisp. Remove from the oven, sprinkle with chopped parsley if using, and allow to cool slightly before serving.
Notes
- Note 1: Adjust salt to taste based on the saltiness of your stock and bacon.
- Note 2: Chicken thighs are preferred for juiciness and flavor; remove skin for less fat.
- Note 3: Guinness adds a rich, deep flavor to the gravy but can be substituted with another stout or dark beer if unavailable.
- Note 4: Use starchy potatoes such as Russets or Maris Piper for the best texture for mashing and piping.
- For a dairy-free option, substitute butter and milk with plant-based alternatives and skip parmesan.
- Ensure the mushroom pieces are roughly the same size for even cooking.
