Spanish chicken pie

Spanish chicken pie

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1kg potatoes, chopped
    Potato

    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

    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

    Olive oil

    ol-iv oyl

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

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, 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
    Bowl of olives

    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.

  • Recipe 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
catie74
13th Aug, 2015
Added chorizo, roasted my own peppers. extra olives and courgettes, and used red onion. I also added a splash of white wine and topped with sweet potato mash
sue_schubert
17th Apr, 2013
why is this called Spanish chicken pie? the paprika is the only sort of spanish ingredient (could be hungarian) - olives are greek and as I dont have a sainburys handy I dont know what type of peppers you've used. Also I live in Spain and my neighbour thought it very strange to put mash ontop of the chicken - chicken and sauce is better over the mash. Adding the chorizo makes it more spanish but salami and blue cheese takes it somewhere else completely
philinbrighton's picture
philinbrighton
14th Jan, 2013
3.05
I've cooked this a few times. It's nice, low fat and easy but it's hard to get passed the fact that it's chicken in tomato sauce with potato on top.
daniellea
17th Nov, 2012
4.05
Checked all the useful comments above, and did the following: used only 1 tin of tomatoes and added a little chicken spice to the mix; added some thickly cut salami (didn't have chorizo) and roasted my own red pepper; added some blue cheese to the mash. The result: a very tasty, very presentable and very moreish meal, which everyone said I must make again!
larkspur45
13th Nov, 2012
3.05
Excellent dish added some chickpeas and used a ready prepared tomato and pepper sauce. Added some sweet potato to the mash. Will certainly make this again.
quirkycookie
20th Aug, 2012
3.05
I made this with leftover roast chicken, very handy storecupboard dish. I also threw in some chorizo I had in fridge. I didn't like the sound of mashed potato on top so put part cooked cubes of potato on top instead, a little olive oil and seasoning and crisped it up in the oven, it added a nice contrast of textures.
sarah_h_sikora
9th Aug, 2012
4.05
I made this once before as the recipe states and it was nice but the lacked a little something, it needed more flavour than just the tomato. I made it again and just added a little extra paprika and a dessert spoon of creme fraiche which made all the difference. I also added a very small amount of creme fraiche to the mash to make it creamier and it was absolutely delicious!
sus_key
17th Jun, 2012
4.05
Nice midweek meal. I used tuna instead of chicken but still kept the olives instead of peas and sweetcorn as suggested. The flavours went together really well.
dorothyd
24th May, 2012
5.05
Doubled the chicken and potato as I was feeding 6. Went down a treat, everyone enjoyed it. Really easy, no fuss, meal for a dinner party. Only 1 tsp. smoked paprika added to potatoes and it had a lovely heat to it. Still plenty leftover for another day.
bustabrown
4th Mar, 2012
just cooked the spanish chicken pie for the second time today but this time i spiced it up a little with some chilli flakes, all the family really enjoyed this think its going on the family fav list :-))

Pages

carol362636
28th Oct, 2014
This recipe uses cooked chicken yet says it is freezable. This would mean reheating cooked chicken more than once which is normally a no no from a health & safety view point. Am I missing something?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.