Duchess Potato Chicken Mushroom Pie
2. Sauce
Let the beer simmer rapidly for 3 minutes to reduce slightly and cook out the alcohol. This step is important to avoid a raw beer taste in the sauce. Add butter, melt, then sprinkle over flour. Cook for 1 minute until flour is incorporated, then gradually add stock while stirring. Simmer until thickened to a thin gravy consistency – about 3 minutes.
3. Combine and simmer
Return chicken to the pan along with mushrooms and thyme. Simmer for 3 minutes to finish cooking chicken. The sauce will be quite thick but will thin out when baked.
4. Duchess potatoes
While the filling simmers, make the Duchess potatoes. Boil potatoes until soft, then mash with butter and milk until smooth and creamy. Pipe onto the pie filling in a pretty pattern, drizzle with melted butter, sprinkle with parmesan, then bake until golden and bubbly.
5. Serve
Let the pie rest for 5 minutes before serving to allow the sauce to set slightly. Cut into generous slices and enjoy the creamy, buttery Duchess potatoes with the rich chicken and mushroom filling underneath.
This Chicken Mushroom Pie with Duchess Potato topping is truly a showstopper and a cut above your regular chicken pie. The extra steps and attention to detail in this recipe make it truly special and worth the effort. Enjoy creating this masterpiece in your own kitchen!
www.recipetineats.com
Cargando...
