Family White Bean Mash Pie with Thyme Chicken, Golden Mushrooms and Crispy Potato Topping

Instructions

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   1. Preheat the oven to 220°F / 105°C if you want to gently warm the baking dish first. Then set the oven to 400°F / 200°C for the final bake. Lightly grease a large baking dish with some of the olive oil.

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   2. Place the sliced potatoes in a bowl with 1 tablespoon olive oil, half the salt, and some black pepper. Toss well to coat all the slices and set aside.

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   3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and half of the butter. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

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   4. Increase the heat slightly, add the mushrooms, and cook for 6 to 8 minutes until they release their moisture and turn golden. Add half of the fresh thyme, a pinch of salt, and black pepper. Remove one third of the mushrooms to use over the top layer and keep the rest in the skillet.

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   5. Add the diced chicken to the skillet along with the sweet paprika. Cook for 5 to 6 minutes, stirring, until the chicken loses its raw pink color on the outside. Sprinkle in the all-purpose flour and stir for 1 minute to lightly cook it.

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   6. Pour in the chicken broth, milk, and cooking cream. Stir well, scraping the bottom of the skillet. Cook for 3 to 4 minutes until thickened into a creamy sauce. Adjust with the remaining salt and black pepper.

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   7. In a food processor or with a masher, blend the cooked white beans with the remaining butter, the rest of the fresh thyme, and 2 to 3 tablespoons of the hot skillet sauce until you get a rustic creamy mash.

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   8. Spread the white bean mash over the bottom of the baking dish. Spoon the creamy chicken and mushroom mixture on top. Scatter the reserved mushrooms over this layer.

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   9. Arrange the sliced potatoes on top, slightly overlapping from the edge toward the center. Brush or drizzle the surface with any oil left in the bowl. Sprinkle the shredded mozzarella and grated Parmesan over the potatoes.

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    10. Bake at 400°F / 200°C for 35 to 40 minutes, until the potatoes are tender when pierced, the filling is bubbling at the edges, and the top is deeply golden. If it browns too quickly, loosely cover with foil during the last 10 minutes.

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    11. Let the pie rest for 10 minutes before serving so it sets more cleanly. Serve hot.

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    12. Store leftovers, once cooled, in the refrigerator and reheat in a 350°F / 175°C oven until fully hot.