There's something incredibly comforting and elegant about a well-made chicken and mushroom pie. It's the kind of dish that feels special and homey all at once, a perfect centerpiece for a cozy family dinner or a holiday meal. But to truly elevate it to a gourmet feast, you need the perfect side. And that's where creamy, golden Duchess Potatoes come in.

This recipe takes a classic chicken and mushroom pie and pairs it with the most beautiful and delicious side dish imaginable. The pie filling is rich and savory, with tender chicken and earthy mushrooms enveloped in a thick, creamy sauce. The Duchess Potatoes are a work of art, with a crispy, golden exterior that gives way to a cloud-like, buttery interior.1 Together, they create a meal that is truly decadent and unforgettable.

Decadent Chicken & Mushroom Pie with Creamy Duchess Potatoes

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 1 hour 45 minutes

Ingredients

  • For the Pie Filling:

    • 2 tablespoons olive oil2

    • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

    • 1 ½ cups sliced mushrooms (cremini or button)

    • 1 medium yellow onion, finely diced

    • 2 cloves garlic, minced3

    • ⅓ cup all-purpose flour

    • 2 cups chicken broth

    • 1 cup heavy cream

    • 1 teaspoon dried thyme

    • ½ teaspoon dried rosemary

    • Salt and black pepper, to taste

    • 1 pie crust (store-bought or homemade)

  • For the Duchess Potatoes:

    • 2 lbs Russet potatoes, peeled and quartered

    • ½ cup heavy cream, warmed

    • 4 tablespoons unsalted butter, softened4

    • 2 large egg yolks

    • Salt and white pepper, to taste

Instructions

1. Make the Pie Filling

  1. Brown Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and brown it on all sides. Remove the chicken and set it aside.

  2. Sauté Veggies: Add the sliced mushrooms and diced onion to the same pan. Sauté for 5-7 minutes until they are soft and golden. Add the minced garlic and cook for another minute until fragrant.

  3. Make the Roux: Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.

  4. Create the Sauce: Slowly whisk in the chicken broth and heavy cream until the sauce is smooth and thick. Stir in the thyme and rosemary. Bring to a simmer and let it cook for 2-3 minutes.

  5. Combine: Return the chicken to the pan and stir to coat it in the sauce. Taste and adjust seasonings as needed.

2. Assemble and Bake the Pie

  1. Preheat Oven: Preheat your oven to 400°F (200°C).

  2. Fill the Pie: Pour the chicken and mushroom filling into a 9-inch deep-dish pie plate.

  3. Add Crust: Place the pie crust over the filling, crimp the edges, and cut a few vent slits in the top.

  4. Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

3. Make the Duchess Potatoes

  1. Boil Potatoes: While the pie is baking, boil the potatoes in a large pot of salted water until they are very tender (about 20 minutes).

  2. Mash: Drain the potatoes well and return them to the hot pot to steam for a minute. Mash them thoroughly, making sure there are no lumps.

  3. Enrich: Stir in the warmed heavy cream, softened butter, and egg yolks until the potatoes are creamy and smooth. Season with salt and white pepper.

  4. Pipe: Transfer the mashed potatoes to a piping bag with a large star tip.

4. Finish and Serve

  1. Create the Duchess Potatoes: Pipe elegant rosettes of the potato mixture onto a baking sheet.

  2. Broil: Place the baking sheet under a broiler for 2-3 minutes, watching them carefully until the tops are golden brown.

  3. Serve: Slice the pie and serve it hot, with a side of the beautiful, golden Duchess Potatoes.

Pro-Tips for a Perfect Meal

  • Flaky Crust: For a store-bought crust, use a high-quality brand. For a homemade one, make sure your butter is very cold.

  • Tender Chicken: Using chicken thighs ensures the meat stays moist and tender, even with a long bake time.

  • No Lumps: For the smoothest Duchess Potatoes, make sure your potatoes are perfectly soft before mashing. You can also press the mashed potatoes through a ricer for an even silkier texture.

  • The Egg Wash: If you want a shinier, golden-brown pie crust, you can brush the top with a simple egg wash (1 beaten egg mixed with 1 tablespoon of water) before baking.