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Chicken Mushroom Pie with Duchess Potato

Chicken Mushroom Pie with Duchess Potato

Creamy, comforting chicken and mushroom filling is crowned with elegant duchess potato swirls that bake to a golden, crackling finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: dinner
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

Potato Topping
  • 500 g potatoes peeled and cut into chunks
  • 30 g unsalted butter room temperature
  • 60 ml milk
  • 2 egg yolks
  • 1 pinch nutmeg
  • 1 to taste salt and pepper
Filling
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 300 g mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp plain flour
  • 375 ml chicken stock
  • 250 ml cream
  • 2 tsp Worcestershire sauce
  • 200 g cooked chicken shredded
  • 1 to taste salt and pepper

Method
 

Potato Topping
  1. Boil potatoes in salted water for 15 minutes until tender, then drain completely.
  2. Mash hot potatoes with butter, milk, egg yolks, nutmeg, salt and pepper until smooth.
Filling
  1. Preheat oven to 200°C (390°F) fan-forced and grease a 1.75 L pie dish.
  2. Melt butter and olive oil in a skillet over medium heat until butter foams.
  3. Add onion and sauté 3–4 minutes until soft and translucent.
  4. Stir in mushrooms; cook 5–6 minutes until golden and liquid evaporates.
  5. Add garlic; cook 1 minute until fragrant.
  6. Sprinkle flour; cook 1 minute, stirring to remove raw taste.
  7. Gradually stir in chicken stock and cream; simmer until sauce thickens.
  8. Stir in Worcestershire sauce and chicken; season with salt and pepper.
  9. Transfer filling to the dish and pipe or spread the potato mash on top.
  10. Bake for 25 minutes until potato peaks are golden and crackle at the edges.
  11. Let the pie rest for 5 minutes before serving.

Notes

I always push potatoes through a ricer for light, airy peaks.
After baking, letting the pie rest for 5 minutes stops bubbling and firms the layers.
I found that chilling the mashed potatoes while the filling cooks makes piping smoother.