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Chicken Mushroom Pie with Duchess Potato

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Chicken Mushroom Pie with Duchess Potato is a cozy, elegant dinner featuring a creamy chicken and mushroom filling topped with buttery, golden duchess potatoes. Perfect for Sunday dinners, holidays, or impressing guests with minimal fuss.

Ingredients

  • 2–3 cups cooked chicken breast or thigh, shredded or chopped
  • 1½ cups sliced mushrooms (cremini or button)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter or olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme or chopped parsley
  • Salt and pepper, to taste
  • 2 pounds potatoes, peeled and chopped
  • 3 tablespoons butter
  • 2 egg yolks
  • ¼ cup heavy cream or milk
  • Pinch of nutmeg (optional)
  • Salt and pepper, to taste

Instructions

  1. Boil potatoes until tender. Drain and mash until smooth.
  2. Stir in butter, egg yolks, cream or milk, nutmeg (if using), salt, and pepper. Transfer to a piping bag fitted with a star tip. Set aside.
  3. In a skillet, sauté onion and garlic in butter until soft.
  4. Add mushrooms and cook until golden.
  5. Stir in flour and cook 1 minute.
  6. Slowly whisk in broth and cream. Simmer until thickened.
  7. Stir in cooked chicken, thyme or parsley, salt, and pepper.
  8. Spoon the filling into a greased baking dish.
  9. Pipe duchess potatoes on top, covering the filling completely.
  10. Bake at 400°F (200°C) for 20–25 minutes, until golden and lightly crisped on top.
  11. Let rest 5–10 minutes before serving.

Notes

  • Add grated Parmesan or Gruyère to the potatoes for extra flavor.
  • Use rotisserie chicken to save time.
  • Leeks can replace onions for a milder taste.
  • Milk can replace cream for a lighter version.
  • For a rustic look, spoon and swirl the potatoes instead of piping.

Nutrition

Find it online: https://cookedbymaya.com/chicken-mushroom-pie-with-duchess-potato/