Mushroom & Chicken Goulash Pie

4
Servings
15m
Prep Time
30-35m
Cook Time
45m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (549.5 g)
  • Calories 588.5
  • Total Fat - 16.9 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 139 mg
  • Sodium - 421.4 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 9.6 g
  • Sugars - 13.7 g
  • Protein - 59.7 g
  • Calcium - 126.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil in a large saucepan over medium heat and add the onion, mushrooms, carrot, capsicum, celery and garlic and cook, stirring often, for 4 to 5 minutes and then add the paprika and oregano and cook, stirring, for 1 minute.

Step 2

Preheat oven to 200C (fan forced).

Step 3

Add the tomato paste, puree and stock and then cover and simmer for 10 minutes and then add the chicken and cook for 1 minute and then add the combined cornflour and sour cream 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 4

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

Tips & Variations


No special items needed.

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