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Creamy chicken stroganoff pie recipe
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Transformed classic beef stroganoff into a hearty chicken pie topped with crispy golden filo pastry.
Ingredients:
  • 62.50 ml plain flour
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 200g button mushrooms, halved
  • 62.50 ml brandy (optional)
  • 5.00 gm mild paprika
  • 44.40 gm tomato paste
  • 11.80 gm dijon mustard
  • 24.40 gm Worcestershire sauce
  • 255.00 gm chicken style liquid stock
  • 40.00 gm crème fraiche
  • 40.00 ml finely chopped flat-leaf parsley leaves
  • 12 sheets filo pastry
  • Olive oil spray
  • Steamed broccolini, to serve
Instructions:
  • In a large bowl, combine flour and chicken, tossing to coat. Heat half of the oil in a large saucepan over medium-high heat. Brown the chicken in batches for 3 to 4 minutes, stirring occasionally. Transfer to a separate bowl.
  • Pour the rest of the oil into the pan and toss in the onion, mushroom, and garlic. Sauté for about 5 minutes until they become tender. Pour in the brandy, if desired, and bring to a boil.
  • In a pan, combine paprika, tomato paste, mustard, and Worcestershire sauce. Sauté for 1 minute until well mixed. Pour in the stock and bring to a boil. Add chicken back to the pan along with any juices. Lower the heat and simmer uncovered for 30 minutes until slightly thickened. Take the pan off the heat. Stir in crème fraiche, parsley, salt, and pepper until smooth. Transfer the mixture to a 7-cup baking dish.
  • Preheat the oven to 200°C (180°C fan-forced).
  • Lay one sheet of filo pastry on a flat surface and spritz with oil. Layer another sheet on top and spritz with oil. Cut in half crosswise. Gently scrunch each half into two small bundles and place them on the chicken mixture. Repeat the process with the rest of the filo sheets to cover the filling. Give everything a good spray of oil and season with salt before baking for 25 minutes or until the pastry turns golden. Serve alongside steamed broccolini.

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