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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mother_ship's picture
6th Apr, 2009
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.
4th Apr, 2009
Forgot to rate it before!
4th Apr, 2009
I served it with mash on the side rather than on top and added some diced chorizo which complemented the other flavours well.
4th Apr, 2009
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.
30th Mar, 2009
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
20th Mar, 2009
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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