Chicken Stroganoff Potato Pie

Chicken Stroganoff Potato Pie

The perfect meal to warm up the family on a weeknight. Topped with creamy mashed potato, this pie is perfect on its own, or paired with some steamed vegetables.
  • 40 Mins

    Cooking Time

  • Difficulty

  • 15 Mins

    Prep Time

  • 4 People


  • 4 large potatoes, peeled and chopped
  • ¼ cup (60 mL) milk
  • 2 tablespoons Flora Original Spread
  • 1 tablespoon oil
  • 500 g chicken thigh fillets, diced
  • 1 onion, sliced
  • 1½ cups sliced mushrooms
  • 1 packet Continental Recipe Base Creamy Chicken Stroganoff
  • 1¼ cups (310mL) water
  • ½ cup frozen peas
  • 2 tablespoons sour cream
  • ¼ teaspoon ground paprika

  1. Preheat oven to 200°C. Boil potatoes until tender and mash with milk and spread.

  2. Heat oil in a frying pan and brown chicken. Add onion and mushrooms and cook until tender.

  3. Add Recipe Base, water and bring to the boil, stirring. Cover and simmer for 10 minutes, stirring occasionally.

  4. Stir through peas and sour cream. Pour into a large baking dish, top with mashed potatoes and sprinkle with paprika. Bake for 15 minutes.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 552.39 kcal
Protein (g) 29.97 g
Sugar (g) 9.21 g
Fat (g) 21.31 g
Fibre (g) 7.75 g

Featured recipes