Chicken goulash pie with sour cream dumplings

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


Preheat camp oven. 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 Camp oven.

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 the Camp oven.

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.

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

Using a sachet of mushroom and garlic sauce adds extra flavour and saves time. If you didn't use the sachet of sauce, you'd need to add 200g sliced mushrooms and 2 crushed garlic cloves to the pan and cook, stirring, until mushrooms are tender, before returning all the chicken to the pan at the end of step 1. You'd also need to add approximately 1 1/2 cups of chicken stock.

That looks an amazing meal John and the recipe ingredients are very appealing.