Chicken Mushroom Pie with Duchess Potato Lid

Chicken Mushroom Pie with Duchess Potato Lid is the ultimate comfort food—creamy, savory chicken and mushrooms in a rich gravy, topped with a golden, buttery mashed potato lid. It’s a hearty and satisfying dish that’s perfect for family dinners, special occasions, or any time you need a warm, comforting meal. The Duchess potato topping gives the pie an elegant touch while being deliciously satisfying.

Why You’ll Love This Recipe

This Chicken Mushroom Pie combines everything you love about hearty pies—flaky, creamy filling, rich gravy, and a golden, crispy potato topping. The creamy sauce with tender chicken and mushrooms creates a flavor-packed base, while the Duchess potato lid adds a crispy, buttery finish. The addition of Parmesan and parsley takes it to the next level, making it a dish that’s both comforting and visually impressive. Easy to make and so delicious, this pie is sure to be a family favorite!

Ingredients

For the Pie Filling:

• 750 g / 1.5 lb chicken thighs (boneless, skinless), chopped

• 500 g / 1 lb button mushrooms (small whole, or halved if larger)

• 1 1/2 onions, chopped into 1″ wedges

• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)

• 1/4 cup plain flour (all-purpose flour)

• 3/4 cup vegetable broth

• 1 1/2 cups low-sodium chicken stock/broth

• 3/4 cup water

• 1 tbsp tomato paste

• 1/4 tsp salt

• 1/2 tsp black pepper

For the Mashed Potato Topping:

• 1 kg / 2 lb starchy potatoes, peeled and cut into 1″ cubes

• 30 g / 2 tbsp unsalted butter, cut into pieces

• 1/3 cup milk (hot)

• 1/8 tsp white pepper (substitute black pepper if preferred)

For the Topping:

• 30 g / 2 tbsp unsalted butter, melted (or olive oil spray)

• 2 tbsp grated Parmesan cheese (store-bought or freshly grated)

• 2 tsp finely chopped parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling:

Sauté the Mushrooms:

• In a large pan, melt 1/4 of the butter over high heat. Add the mushrooms and sauté for 3-4 minutes until lightly browned. Remove from the pan and set aside.

Cook the Chicken:

• In the same pan, melt another 1/4 of the butter and sear the chicken on both sides until golden (about 2-3 minutes per side). Remove the chicken, let it cool slightly, and cut into bite-sized pieces.

Sauté Onions and Garlic:

• Add the onions to the pan and cook for 2 minutes until softened. Add garlic and cook for another 30 seconds.

Deglaze with Vegetable Broth:

• Pour in the vegetable broth and simmer, scraping up the fond from the pan for extra flavor. Let it reduce by about 75%.

Make the Gravy:

• Add the remaining butter, followed by the flour. Stir to form a roux and cook for 1 minute. Slowly pour in half of the chicken stock while stirring until smooth. Add the remaining stock, water, and tomato paste, then bring to a simmer. Add the cooked mushrooms and let the sauce thicken for 10 minutes.

Combine Chicken and Sauce:

• Add the chopped chicken back into the sauce and simmer for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.

2. Prepare the Mashed Potato Topping:

Boil the Potatoes:

• In a large pot, boil the potatoes in salted water until tender (about 15 minutes). Drain and return to the pot.

Mash the Potatoes:

• Mash the potatoes until smooth, adding butter and hot milk. Stir in the white pepper and season with salt to taste.

3. Assemble the Pie:

Preheat Your Oven:

• Preheat the oven to 200°C / 390°F (180°C fan-forced).

Transfer Filling to Baking Dish:

• Pour the chicken and mushroom mixture into a 1.5-2L (6-8 cup) baking dish.

Pipe the Mashed Potatoes:

• Using a piping bag, pipe the mashed potatoes over the filling in a swirled pattern (if you don’t have a piping bag, simply spoon the mashed potatoes and smooth them out). Ensure the entire surface is covered.

Add Butter and Parmesan:

• Drizzle the melted butter over the mashed potatoes and sprinkle with Parmesan cheese.

4. Bake the Pie:

Bake the Pie:

• Bake for 30 minutes, rotating the pan at the 20-minute mark, until the topping is golden brown and the filling is bubbling.

5. Serve:

Rest and Serve:

• Let the pie rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 20 minutes

Variations

• Add Veggies: You can add peas, carrots, or leeks to the filling for extra vegetables and flavor.

• Make It Spicy: Add a pinch of cayenne pepper or some chili flakes to the gravy to give the pie a bit of heat.

• Vegan Version: Substitute the chicken for plant-based protein (like tempeh or tofu) and use dairy-free butter and milk for the mashed potatoes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through.

FAQs

1. Can I use boneless, skinless chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts, but thighs tend to stay juicier. Just be sure to adjust the cooking time, as chicken breasts may cook faster.

2. Can I make this pie ahead of time?

Yes, you can prepare the pie up to the point of baking and store it in the refrigerator for 1-2 days before baking. Just let it come to room temperature before putting it in the oven.

3. Can I freeze this chicken mushroom pie?

Yes, you can freeze the assembled pie (before baking) for up to 3 months. To bake from frozen, cover the pie with foil and bake at 375°F (190°C) for 45-60 minutes, then uncover and bake until golden.

4. Can I use a store-bought pie crust instead of mashed potatoes?

Yes, you can use a store-bought or homemade pie crust if you prefer. Just blind bake the crust before adding the filling and follow the same baking times.

5. Can I use a different type of mushroom?

Yes, you can use other mushrooms like cremini, shiitake, or oyster mushrooms for a different flavor profile.

6. How do I get the Duchess potatoes to stay crispy on top?

Make sure to pipe the mashed potatoes in peaks and drizzle the melted butter over them before baking. This will help them crisp up and turn golden brown.

7. How do I prevent the potatoes from becoming too dry?

Make sure to use hot milk and butter when mashing the potatoes. Adding extra butter or a splash of cream will keep them creamy and smooth.

8. How do I know when the pie is done?

The pie is done when the top is golden brown, the filling is bubbling, and the mashed potatoes are crispy on top.

9. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used instead of vegetable broth, especially if you want to enhance the chicken flavor.

10. Can I make this recipe without the tomato paste?

Yes, if you don’t have tomato paste, you can use a tablespoon of tomato sauce or skip it altogether, but the depth of flavor may be slightly reduced.

Conclusion

Chicken Mushroom Pie with Duchess Potato Lid is a comforting, satisfying dish that combines the rich flavors of savory chicken, mushrooms, and creamy mashed potatoes with a golden, crispy topping. It’s perfect for a cozy dinner or a special meal to share with loved ones. This recipe is both indulgent and easy to make, and it’s sure to become a family favorite!

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