Recipe Chicken goulash pie with sour cream dumplings : Hearty Dishes and Tasty

Recipe Chicken goulash pie with sour cream dumplings : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken goulash pie with sour cream dumplings has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 4 serving, Capable cooks level.

Use our clever shortcut to make this family-friendly chicken goulash pie.

Ingredients:

  • 1 tablespoon olive oil
  • 800g Lilydale Free Range Chicken Thigh, 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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Bake for 20 minutes or until dumplings are golden and mixture is bubbling around the edges. Serve.

Chicken goulash pie with sour cream dumplings

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