Description
A hearty chicken mushroom pie with a creamy filling, topped with elegant Duchess potatoes. This comforting dish is perfect as a main course for family dinners or special occasions.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet store-bought puff pastry (or homemade dough)
- 4 large potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 2 large egg yolks
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened, about 3–5 minutes.
- Add sliced mushrooms to the skillet. Cook for another 5 minutes until tender and slightly browned.
- Sprinkle flour over the vegetables, stir well. Slowly add chicken broth and heavy cream, mixing continuously. Simmer until thickened.
- Stir in shredded chicken. Season with thyme, salt, and pepper. Remove from heat.
- Roll out puff pastry on a floured surface. Fit into a pie dish and fill with the chicken mushroom mixture.
- Use excess dough for a top layer or decorative edges. Cut slits in the pastry for steam escape.
- Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- While the pie bakes, boil peeled and cubed potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes, mash thoroughly. Mix in softened butter, milk, egg yolks, salt, and pepper until smooth and creamy.
- Transfer the potato mixture into a piping bag. Pipe decorative swirls or dollops onto a baking sheet.
- Once the pie is done, reduce oven temperature to 375°F (190°C) and place the Duchess potatoes in the oven. Bake for 15-20 minutes, or until golden.
Notes
- Experiment with fresh herbs like parsley or rosemary for added flavor.
- This recipe is a great way to use leftover roasted chicken.
- For a lighter version, substitute some heavy cream with milk.
- Add cooked bacon or crispy onions for extra crunch.
- Serve with a drizzle of gravy or a dollop of sour cream.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 550 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A