Spanish chicken pie

Spanish chicken pie

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(37 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 1kg potatoes, chopped



    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)



    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



    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



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


  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, questions and tips

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25th Aug, 2010
One of the best dishes I've made from Good Food. However I would suggest only using one can of tomatoes for a dish for 4 and stiring some grated parmesan into the mash.
29th Jul, 2010
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".
4th Jul, 2010
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! :(
10th Dec, 2009
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
24th Nov, 2009
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!
26th Oct, 2009
Lovely, Hearty winter warmer. I also added some marscapone cheese to the sauce too
30th Sep, 2009
Excellent dish!! Lovely flavours but we found seasoning needs to be added to bring out the flavours
5th Aug, 2009
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.
12th May, 2009
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.
10th Apr, 2009
A lovely family meal - we added chorizo and left out the olives but it went down a treat!


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