Potato pie with chicken and mushrooms

Name: Potato pie with chicken and mushrooms
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 8
Ingredients: Potatoes 1.1 lbs; Sweet Paprika to taste; Extra virgin olive oil to taste; Chicken breast 1.3 lbs; Porcini mushrooms to clean 10.6 oz; Pizza mozzarella cheese 1 ¼ cup; Extra virgin olive oil to taste; Fine salt to taste; Eggs 3; Sour cream 0.8 cup; Whole milk ¼ cup; Fine salt to taste; Black pepper to taste

it es fr de br

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 40 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Andriana Kulchytska

Potato cake with chicken and mushrooms—seriously good—is one of those French-inspired dishes that just hits the spot for comfort food lovers. The magic really happens when whole boiled potatoes, skins on, are squished into a pan to create the base. This gives the potato cake a super soft texture, with just a hint of crispiness around the edges. And you know what? Skipping the flour really lets the potatoes shine. Inside this stuffed potato cake, there’s sautéed chicken mixed with trifoliate mushrooms, giving it that earthy kick. Then, when you pour in a mixture of eggs and sour cream, it transforms into something moist and quiche-like. Think hearty French quiche—just with a twist. And the mozzarella? Melty goodness on top.

Across France, people get creative with their chicken and mushroom recipes—like, really. You might find versions with prosciutto, or even ragù di cotechino. And pretty much anything goes while keeping it tender and rich. This dish sets itself apart from other savory potato pancakes or mashed potato patties because it’s baked whole. And look, it avoids those annoying steps. Often served at dinner, pair it with a fresh veggie salad or tangy pickles, making it a complete, pretty simple meal. Some even call it a kind of pan-fried potato cake, but baking it gives a golden crust—no hassle.

In the end, this homemade potato cake really brings everyone to the table—easy to prepare, easy to change up. It's always creamy and filling. There’s something special about that warm, cheesy top and savory filling. It’s a really really good mix of flavors. For real. Bringing a bit of French comfort to your home, it offers a versatile and satisfying meal option. Honestly, it is sure to impress. With its simple preparation and endless possibilities for variation, this potato cake is a must-try for anyone looking to explore new culinary adventures. And here's the thing, you cannot go wrong with that.

INGREDIENTS

For the potato base (for a 9.5-inch pan): Potatoes 1.1 lbs (500 g); Sweet Paprika to taste; Extra virgin olive oil to taste

For the filling: Chicken breast 1.3 lbs (600 g); Porcini mushrooms 10.6 oz (300 g) - to clean; Pizza mozzarella cheese 1 ¼ cup (150 g); Extra virgin olive oil to taste; Fine salt to taste

For the cream: Eggs 3; Sour cream 0.8 cup (200 g); Whole milk ¼ cup (50 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato pie with chicken and mushrooms

To prepare the potato pie with chicken and mushrooms, first boil the potatoes in a pot starting with cold water until they are soft; it will take about 30-40 minutes, depending on the size 1. In the meantime, cut the chicken breast first into slices 2, then into strips, and finally into cubes of about 3/4 inch 3.

Heat a little oil in a pan, add the chicken pieces 4, salt 5, and sauté over medium heat for about 8 minutes 6. Set aside.

Move on to the mushrooms: clean them by removing the earthy base and gently wiping them with a damp cloth, then slice them 7. Pour the mushrooms into a pan with a little oil 8 and sauté over medium-high heat for about 5 minutes, then salt 9.

At this point, the potatoes will be cooked, so transfer them into a 9.5-inch diameter pan that you have previously greased with oil. Mash the whole potatoes with the skin using the bottom of a glass 10 to form an even layer covering both the base and the edges of the pan 11. Drizzle the surface with a little oil 12.

Sprinkle with paprika 13 and bake in a preheated static oven at 350°F for about 15 minutes 14. Meanwhile, prepare the filling mixture: break the eggs into a bowl, salt, pepper 15, and beat well with a whisk.

Add the sour cream 16 and milk 17 and mix again to combine everything 18.

When the potato base is slightly golden, take it out of the oven 19 and fill it with the chicken 20 and sautéed mushrooms 21, distributing them evenly.

Finally, pour the egg mixture 22 and sprinkle the surface with the mozzarella cut into sticks 23. Bake again at 350°F for another 40-45 minutes. After this time, remove from the oven and let cool slightly, then your potato pie with chicken and mushrooms is ready to be served 34!

Storage

The potato pie with chicken and mushrooms can be stored in the refrigerator for 2 days in an airtight container.

If you prefer, you can cook the base in advance and store it in the refrigerator for up to 34 hours; the next day, fill it with the filling and complete the cooking.