Spanish chicken pie

Spanish chicken pie

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(32 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Roasted peppers, olives and paprika give this bake tons of flavour. It's a great way to use up leftover cooked chicken too

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal421
  • fat10g
  • saturates2g
  • carbs57g
  • sugars10g
  • fibre8g
  • protein30g
  • salt1.32g
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Ingredients

  • 1kg potatoes, chopped

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tsp paprika (use smoked paprika if you have it)

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 2 x 400g cans chopped tomatoes
  • 300g cooked chicken, shredded
  • 140g roasted pepper from a jar, sliced (we like Karyatis)
  • handful Kalamata olives, halved

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

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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Comments (35)

Foodmonster2's picture
4

It needed fine tuning but has now become one of our favourite midweek dinners. I always add loads more smoked paprika, some chorizo, chicken stock cube and white wine to bring it more to life. You have to reduce it down a little before baking, otherwise the end result will be too "slushy".

splodgemeister's picture
2

I made the tuna version of this and to be honest wasn't that impressed. I added more paprika then suggested yet I still thought it was really bland. I also didn't think the roasted peppers added anything to this dish that normal peppers would have. Everyone else who has rated this tried the chicken version, and maybe that is much nicer. But to be honest I don't think I'll be bothering trying it myself. Shame! :(

nemnem's picture
4

I thought this was really nice. Made it for an after work dinner and both me and my partner enjoyed it. I made double of the filling and have put it in the freezer for another day. I added cheese on top of the potato before putting it in the oven and i cook the tomatoes out for about 15 mins. I also put it in individual dishes so presentation wasn't an issue.

over all its really worth trying :)

mother_ship's picture
4

Just made this again but topped it this time with some filo pastry that needed using up and I have to say I think it is even tastier this way!

natster's picture
4

Lovely, Hearty winter warmer.
I also added some marscapone cheese to the sauce too

lukecilliers's picture
4

Excellent dish!! Lovely flavours but we found seasoning needs to be added to bring out the flavours

nicola726's picture

This recipe is soooo tasty - chorizo is a great addition if you have it but it's delicious without it. A brilliant meal to prepare in advance so all you have to do is chuck it in the oven when needed.

hamishmum's picture
3

I too added some chorizo which added a nice flavour but we weren't keen on the sloppy texture of the dish so won't be doing it again.

emmamac66's picture

A lovely family meal - we added chorizo and left out the olives but it went down a treat!

mother_ship's picture
4

I roasted my own peppers and added a courgette as well, I made sure the tomatoes were cooked for 15mins otherwise they taste 'raw' and I have to say the result was very tasty.

helenkeenan's picture
4

Forgot to rate it before!

helenkeenan's picture
4

I served it with mash on the side rather than on top and added some diced chorizo which complemented the other flavours well.

lorens_pin's picture
5

Excellent dish, didn't look that bad when we got it on the plates, just have to be careful and use a spatula. The combination of ingredients was just right, definitely will do this again.

pmr747's picture

Nice enough taste but turned out very soggy and not very appealling to look at. Maybe I got something wrong but won't try again.

katycooks's picture
4

Okay, I just made this from the recipe on the Good Food magazine. It's not the prettiest of dishes to look at - specially after you scoop it out onto the plate, but it is very tasty and satisfying. Definitely comfort food.

The Karyatis peppers were a revelation. Also, I used half smoked paprika and half normal, and I threw in a few quartered mushrooms. I assembled it earlier this afternoon and then cooked it (for 30 mins at Gas 5) as 15 minutes wouldnt have been enough from a cold start.

I'll definitely be making this one again.

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