Spanish chicken pie
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Spanish chicken pie

By Good Food

Roasted peppers, olives and paprika give this bake tons of flavour. It’s a great way to use up leftover cooked chicken too

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 421
  • fat 10g
  • saturates 2g
  • carbs 57g
  • sugars 10g
  • fibre 8g
  • protein 30g
  • salt 1.32g

Ingredients

  • 1kg potatoes, chopped
  • 3 tsp paprika (use smoked paprika if you have it)
  • 2 tsp olive oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 300g cooked chicken, shredded
  • 140g roasted peppers from a jar, sliced (we like Karyatis)
  • handful Kalamata olives, halved

Tip

Make it with tuna
Make the mash as before. Heat the tomatoes and paprika with the onion and garlic, then stir in 2 x 200g cans yellowfin tuna in spring water, drained, a 198g can sweetcorn, drained, 100g frozen peas and the pepper. Top with mash in an ovenproof dish, then cook as before.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.

  2. Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.

  3. Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

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