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Duchess Potato Chicken Mushroom Pie

Duchess Potato Chicken Mushroom Pie

A gourmet twist on comfort food, Duchess Potato Chicken Mushroom Pie layers golden duchess potatoes over a rich, Guinness-enhanced filling of chicken, mushrooms, and herby goodness. It's the ultimate upgrade to your classic cottage pie.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 577
Ingredients Method Notes

Ingredients
  

Savory Filling
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic finely minced
  • 1.5 lb chicken thighs boneless, skinless
  • 1 lb button mushrooms halved or quartered if large
  • 3.5 oz smoked turkey bacon diced, pork-free substitute
  • 1.5 medium onions cut into wedges
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 0.25 cup plain flour use GF substitute if needed
  • 0.75 cup dark ale (alcohol-free) Guinness-style, pork-free and halal
  • 1.5 cups low-sodium beef stock
  • 0.75 cup water
  • 1 tbsp tomato paste
  • 0.75 tsp kosher salt divided
  • 0.75 tsp black pepper freshly ground, divided
Duchess Mashed Potato Topping
  • 2 lb starchy potatoes peeled and cubed
  • 2 tbsp unsalted butter
  • 0.33 cup hot milk
  • 0.13 tsp white pepper
  • 0.5 tsp salt
Final Topping
  • 2 tbsp melted butter
  • 2 tbsp grated parmesan
  • 2 tsp fresh parsley finely chopped, optional

Method
 

  1. 1. Sauté the Mushrooms: In a hot skillet, melt ¼ of the butter and cook mushrooms 3–4 minutes. Add more butter, garlic, salt, and pepper. Cook until fragrant. Set aside.
  2. 2. Sear the Chicken: Season chicken and sear in the same skillet with more butter, 2 minutes per side. Remove, rest, then cube.
  3. 3. Cook Bacon & Onions: Sauté diced turkey bacon and onion wedges in the skillet. Add garlic and stir until fragrant.
  4. 4. Deglaze: Pour in dark ale, simmer, and scrape up browned bits. Reduce until syrupy.
  5. 5. Make the Gravy: Lower heat, stir in butter and flour, then whisk in stock, water, tomato paste, salt, and pepper. Cook until smooth and thickened.
  6. 6. Simmer Filling: Return mushrooms and juices to skillet. Simmer for 10 minutes. Start boiling potatoes in another pot.
  7. 7. Add Chicken: Return chopped chicken to pan. Simmer another 2–3 minutes until sauce coats the spoon.
  8. 8. Assemble: Pour filling into baking dish and smooth the top.
  9. 9. Mash Potatoes: Drain boiled potatoes and mash. Stir in butter, hot milk, salt, and white pepper. Should be creamy but pipeable.
  10. 10. Pipe & Bake: Pipe mashed potatoes over the pie. Drizzle with melted butter, sprinkle parmesan. Bake at 200°C for 30 minutes, rotating halfway.
  11. 11. Serve: Let rest 10 minutes. Garnish with parsley and enjoy.

Notes

Replace Guinness with alcohol-free dark ale if needed. For gluten-free, swap flour for a cornstarch slurry. Use a spoon and fork for rustic topping if you don’t have a piping bag. Make vegetarian by using lentils and veggie broth.