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