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Chicken goulash pie with sour cream dumplings

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 29g sachet mushroom and garlic sauce (see note)
  • 300g tub sour cream
  • 1 tablespoon sweet paprika
  • 140g tub tomato paste
  • 1 1/2 cups self-raising flour


  • 1
    Preheat oven to 200°C/180°C fan-forced. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 4 minutes or until browned and just cooked through. Return all chicken to pan.
  • 2
    Place mushroom sauce and half the sour cream in a medium bowl. Stir to combine. Gradually stir in 1 1/2 cups cold water. Add paprika to chicken mixture. Cook, stirring for 1 minute. Add tomato paste. Cook, stirring for 1 minute. Add mushroom sauce mixture. Simmer, stirring constantly, for 6 minutes or until mixture thickens. Remove from heat. Spoon mixture into a 6-cup-capacity pie or shallow casserole dish.
  • 3
    Whisk remaining sour cream with 1/2 cup cold water until smooth. Place flour in a bowl. Make a well in the centre. Add sour cream mixture to well. Using a butter knife, stir until dough just comes together. Turn out dough onto a lightly floured surface. Knead gently to form a 2cm-thick round. Using a 5cm round cutter, cut rounds from dough, re-shaping scraps to cut more rounds. Place dumplings, just touching, on top of the chicken mixture.
  • 4
    Bake for 20 minutes or until dumplings are golden and mixture is bubbling around the edges. Serve.

Source: taste.com.au


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