Mushroom & Chicken Goulash Pie

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Recipe: #28868

January 02, 2018

"From May/June '17 Australian B.H.& G. Diabetic Living. The night I made this it was a case of using what I had in the fridge in the way of the vegetables which was mushrooms (large buttons which I cut into 8ths), onion (cut into large wedges so the diner could pick them out and not swallow them), carrot and baby spinach otherwise made as directed. The photo was left overs microwaved in the oven so unfortunately the pastry does not look as good as it should but still the filling was pleasant to eat, though we found it a bit heavy in the paprika for our tastes so have cut the amount to 1 teaspoon instead of 2."

Original is 4 servings


  • Serving Size: 1 (525.5 g)
  • Calories 535.5
  • Total Fat - 14.7 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 133.1 mg
  • Sodium - 2099.9 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 8.5 g
  • Sugars - 10.7 g
  • Protein - 57.6 g
  • Calcium - 96.5 mg
  • Iron - 4.3 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat oil in a large saucepan of medium heat and add the onion, button mushrooms, carrots, capsicum, celery and garlic and cook, stirring often for 4 to 5 minutes and then add the smoked paprika and oegano and stirring for a further 1 minute.

Step 2

Preheat oven to 200 C fan forced.

Step 3

Add the tomato paste, tomato puree and stock and cover and bring to a simmer and simmer for 10 minutes and then add the chicken and cook, stirring, for 1 minutes.

Step 4

Combine the cornflour and sour cream and then add to the pan and cook, stirring until the mixture thickens and comes to a simmer and then transfer to a 2 litre (8 cup) ovenproof dish.

Step 5

Spray each sheet of filo with cooking spray and cut each sheet lengthways into 4 strips and scrunch up each strip of filo and place on top of the chicken mixture to cover and spray the filo top with cooking spray and bake for 15 minutes or until golden brown on top and serve.


  • Olive oil cooking spray

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