Stroganoff flavours are so comforting, and this chicken stroganoff pie takes all of those delicious smoky flavours and pairs them with a puff pastry topping to make a wonderful dinner.
This recipe is based on one by Simon Rimmer. This idea for a pie sounded delicious – I love stroganoff but I’d never had a chicken one, and everything is better with pastry. This is a really smoky, creamy pie which you could throw any veggies you have hanging around into – I had three peppers in the fridge which I used, but frozen peas or green beans would go wonderfully too.
This pie serves at least 4, but you could easily increase that by serving it with mashed potatoes and some green vegetables on the side.
If you love chicken pie, you’ll also love my Creamy Chicken and Tarragon Pie and Leftover Roast Chicken, Leek and Mushroom Filo Pie.
Ingredients, Substitutions and Variations
- Olive oil – or you could use vegetable oil.
- Chicken breast – skinless, boneless chicken thighs would also work.
- Smoked paprika – the key ingredient for that stroganoff flavour.
- Bacon lardons – you can either buy lardons or you can cut ordinary bacon into small strips.
- Onion – a brown onion is best.
- Button mushrooms – you could switch for chestnut mushrooms, just cut them into smaller chunks.
- White wine – optional, you can switch with water.
- Chicken stock – or you can use 450ml water and a chicken stock cube.
- Peppers – a mix of bell peppers is best. I used two red and one green.
- Soured cream – a necessary ingredient for any stroganoff.
- Parsley – optional
- Puff pastry – you can make your own, or buy a sheet.
Top Tips
- Make ahead You can make the chicken stroganoff pie filling well in advance. Keep in the fridge for up to 5 days, or freeze for up to 3 months. Defrost thoroughly before adding the pastry topping and baking for 30 minutes.
- Thicken it up If you prefer a thicker sauce, you can add a tablespoon of plain flour after you add the wine. Stir well, then add the stock as normal.
- Variations If you like, you could use a shortcrust pastry rather than shortcrust. Use it to top – as in this recipe – or you can line a pie dish with the shortcrust pastry, fill with the filling and top with more pastry.
Chicken Stroganoff Pie
Ingredients
- 1 tablespoon olive oil
- 400 grams chicken breast
- 2 tablespoons smoked paprika
- 150 grams bacon lardons
- 1 onion
- 150 grams button mushrooms
- 1 small glass white wine
- 450 ml chicken stock
- 3 peppers any colour
- 125 ml soured cream
- 1 heaped tbsp chopped parsley
- 300 grams puff pastry
Instructions
- Slice the chicken breast into bite sized pieces and coat with 1 tablespoon of the paprika. Heat the oil in a casserole dish over a medium heat and add the chicken. Brown, then remove from the pan and put to one side.
- Add the lardons to the casserole dish, brown, and then add the chopped onion and roughly sliced mushrooms. Cook for 3 minutes, then add the white wine. Allow the wine to bubble down, then add the stock. Simmer for 20 minutes, until the stock has reduced by half.
- Chop the peppers and add to the casserole dish, add the chicken, the rest of the smoked paprika and the soured cream. Taste and season with salt, pepper and more smoked paprika if necessary. Stir in the parsley.
- Tip into an oven proof dish and top with the puff pastry. Cook in the oven for about 25-30 minutes until the pastry is puffed up and golden brown.
