Duchess Potato Chicken Mushroom Pie

Recipe ⬇️ or print:

I want to rave about the rich, savoury filling of this Chicken Mushroom Pie, but all anyone can talk about is the Duchess Potato topping.....😅 Fluffy and buttery inside with crispy parmesan crusted ridges, I want to pick them off one by one and eat them all by myself!

This has more steps than your basic quick 'n easy chicken pies, but it's perfectly straightforward and worth every minute. Tastes like it's been slow cooking all day - but it's only a 15 minute simmer! - Nagi x

–––––
DUCHESS POTATO CHICKEN MUSHROOM PIE

60 g / (4 tbsp) unsalted butter, divided (approx. is fine)
4 garlic cloves, finely minced
1 1/2 tsp cooking/kosher salt, divided
1 tsp black pepper, divided
FILLING:
750 g/1.5 lb chicken thighs, boneless skinless (breast ok too)
500 g/1 lb button mushrooms – small ones whole, larger ones halved or quartered
100 g/3.5 oz thick cut streaky bacon, cut 2.5cm / 1″ squares
1 1/2 onions, cut into 2cm/1″ square or thick wedges
2 sprigs fresh thyme (or 1/2 tsp dried)
1/4 cup flour
3/4 cup Guinness beer (or other stout)
1 1/2 cups beef stock/broth, low sodium
3/4 cup water
1 tbsp tomato paste
MASH:
1 kg / 2 lb starchy potatoes, peeled, cut
30 g/2 tbsp unsalted butter, 1.5cm/1/2″ pieces
1/3 cup milk, hot
1/8 tsp white pepper or black
TOPPING:
30 g / 2 tbsp unsalted butter, melted or olive oil spray
2 tbsp grated parmesan
2 tsp finely chopped parsley for garnish, optional

1. Melt 1/4 butter in a large pan on high. Toss mushrooms 4 min until browned, add another 1/4 butter, toss to coat. Add 1/4 tsp each salt & pepper + half the garlic, toss 30 sec until golden. Transfer to bowl, scraping out garlic bits.
2. Season chicken with 1/2 tsp salt + 1/4 tsp pepper. In same pan, melt another 1/4 butter. Sear 2 min each side until very golden (still raw inside). Remove, cut into 2.5 cm/1" pieces once cool.
3. In same pan, cook bacon 15 sec, then add onion. Cook 2 min until edges are golden. Add remaining garlic, cook 20 sec. Add Guinness, simmer rapidly, reduce 75%.
4. Lower heat, add remaining butter. Melt, stir in flour, cook 1 min. Add half the stock while stirring, once paste is dissolved (will be quite thick) add remaining stock, water, tomato paste, 1/4 tsp salt + 1/2 tsp pepper. Stir well. Add mushrooms and juices. Simmer 8 - 10 min until gravy thickens and mushrooms are soft. (Start mash now.)
5. Add chicken and juices, simmer 2–3 min until thick enough to draw a path across the pan. Pour into a 1.5L (6 cup) baking dish, pipe Duchess Potatoes on top. Drizzle with butter, sprinkle with parmesan. Bake 30 min at 200°C / 390°F (180°C fan). Rest 5 min then serve!

MASH - Boil potatoes until soft (15 min), drain and mash or rice. Stir in butter, hot milk, 1/2 tsp salt, 1/8 tsp white pepper – mash should be creamy but pipeable. Transfer to piping bag with star tip.