Chicken Mushroom Pie with Duchess Potato

Chicken Mushroom Pie with Duchess Potato is a rich and cozy dish I love making when I want to serve something that feels both comforting and elegant. It combines a creamy chicken and mushroom filling with golden, piped duchess potatoes on top — creating a pie that’s both rustic and beautiful on the table. It’s the kind of recipe I turn to when I want to impress without fuss.

Why You’ll Love This Recipe

I love this pie because it’s a complete meal in every bite — tender chicken, hearty mushrooms, a luscious sauce, and those buttery duchess potatoes that brown up beautifully in the oven. It’s like a fancier version of shepherd’s pie, but with chicken and mushrooms bringing their own rich, earthy flavor. This dish is great for Sunday dinners, holidays, or even special meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken mushroom filling:

• Cooked chicken breast or thigh (shredded or chopped)

• Mushrooms (sliced — I like using cremini or button)

• Onion (chopped)

• Garlic (minced)

• Butter or olive oil

• All-purpose flour

• Chicken broth

• Heavy cream

• Fresh thyme or parsley

• Salt and pepper

For the duchess potatoes:

• Potatoes (peeled and chopped)

• Butter

• Egg yolks

• Heavy cream or milk

• Nutmeg (optional)

• Salt and pepper

Directions

1. Make the duchess potatoes:
   I boil the potatoes until fork-tender, then mash them until smooth. I stir in butter, egg yolks, cream, nutmeg, salt, and pepper until silky. I transfer them to a piping bag fitted with a star tip and set aside.

2. Prepare the filling:
   In a skillet, I sauté onions and garlic in butter until soft. I add mushrooms and cook until golden and tender. I stir in the flour to make a roux, then gradually whisk in chicken broth and cream until the sauce thickens. I stir in the cooked chicken and herbs, then season with salt and pepper.

3. Assemble the pie:
   I spoon the chicken mushroom mixture into a greased baking dish. Then I pipe the duchess potatoes evenly over the top, covering the filling.

4. Bake:
   I bake the pie in a 400°F (200°C) oven for 20–25 minutes, or until the potatoes are golden and lightly crisped at the tips.

5. I let it rest for a few minutes before serving — it holds together better and tastes even more flavorful.

Servings and timing

This recipe serves about 4–6 people. It takes 25–30 minutes to prep and 25 minutes to bake, so it’s ready in about 1 hour.

Variations

• A sprinkle of Parmesan or Gruyère on the duchess potatoes before baking gives a golden, cheesy crust.

• I’ve used leeks instead of onions for a more delicate flavor.

• For a lighter version, I use milk instead of cream in both the sauce and potatoes.

• Turkey works great as a chicken substitute, especially with leftovers.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I cover the pie with foil and bake at 350°F until heated through, or microwave individual portions. The duchess potatoes crisp back up nicely in the oven or air fryer.

FAQs

Can I make this ahead of time?

Yes, I assemble the pie a day in advance, then bake it fresh. I bring it to room temperature before baking or add a few extra minutes to the bake time.

Can I freeze it?

I freeze the fully baked and cooled pie for up to 2 months. I reheat from frozen at 350°F, covered, until warmed through, then uncover for the last 10 minutes to crisp the top.

What kind of chicken works best?

I usually use shredded rotisserie chicken or leftover roasted chicken — it saves time and adds flavor.

Can I make the potatoes without a piping bag?

Yes, I’ve spooned and swirled them on top with a fork for a rustic look. The piping is just for presentation.

What can I serve with this?

I usually serve it with a light green salad or steamed green beans to balance the richness of the pie.

Conclusion

Chicken Mushroom Pie with Duchess Potato is one of my favorite comfort dishes with a touch of elegance. It’s creamy, golden, and packed with savory flavors that everyone at the table enjoys. Whether I’m serving it for a holiday meal or a cozy weekend dinner, this recipe always brings warmth and satisfaction to the table.

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