Ingredients
- For the Pie Filling:
- 750g / 1.5 lb chicken thighs (boneless, skinless), chopped
- 500g / 1 lb button mushrooms (small whole, or halved if larger)
- 1 ½ onions, chopped into 1” wedges
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- ¼ cup plain flour (all-purpose flour)
- ¾ cup vegetable broth
- 1 ½ cups low-sodium chicken stock/broth
- ¾ cup water
- 1 tbsp tomato paste
- ¼ tsp salt
- ½ tsp black pepper
- For the Mashed Potato Topping:
- 1 kg / 2 lb starchy potatoes, peeled and cut into 1” cubes
- 30g / 2 tbsp unsalted butter, cut into pieces
- ⅓ cup milk (hot)
- ⅛ tsp white pepper (substitute black pepper if preferred)
- For the Topping:
- 30g / 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)
Instructions
- Prepare the Filling:
- Sauté the Mushrooms: In a large pan, melt ¼ 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 ¼ 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 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, until reduced 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. Simmer for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- 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.
- Assemble the Pie:
- Preheat your 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.
- Bake the Pie: Bake the pie for 30 minutes, rotating the pan at the 20-minute mark, until the topping is golden brown and the filling is bubbling.
- Serve: Let the pie rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- If you prefer a different type of potato, Russet potatoes can be used instead of starchy potatoes for the topping.
- This pie can be made ahead and refrigerated, then baked when ready to serve. Add a few extra minutes to the baking time if cold from the fridge.
- You can use chicken breast if you prefer a leaner option, though chicken thighs give a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 532
- Sugar: 6g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 105mg
