Spanish Chicken Pie

Spanish Chicken Pie


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About this recipe: "A chicken dish with a difference. A Packed with many flavours Spanish comfort dish for the wet and cold days of winter here. Great for left over chicken."



  • Chicken
  • 2tbsp Extra Virgin Olive Oil
  • 180g/6oz Cooked Chicken - shredded
  • 1 clove Garlic - finely chopped
  • 1 Onion - finely sliced
  • 1tsp Paprika
  • 90g/3oz Roasted Peppers - Jar is fine - sliced
  • 30g/1oz Black Olives - pitted and halved
  • Salt and freshly ground Black Pepper
  • Mash
  • 600g/1lb 6oz Potatoes - peeled and sliced
  • Milk - as required
  • 45g/1½oz Butter
  • 1tsp Paprika
  • 1 Egg Yolk - lightly beaten


  1. Preheat oven to 200c/400f/Gas 6;
  2. Grease a large ovenproof dish;
  3. Make the Topping - Boil the potatoes in water until soft but still with some bite;
  4. Drain, dry out a little on hob, mash with the butter, egg yolk, paprika and milk and season to taste
  5. Meanwhile, heat the oil in a large pan on a low heat, stir in the garlic and onions and cook gently, stirring occasionally, for some 5 minutes or so until softened;
  6. Add the paprika and continue cooking, stirring continuously, to mix in well for a further 1 minute;
  7. Add the tomatoes, increase the heat and, stirring well to mix everything together, bring to the boil;
  8. Reduce the heat, add the chicken, peppers and olives, season and, stirring continuously, mix everything together well;
  9. Continue to cook gently, stirring occasionally, for some 5 minutes or so to thicken the mixture slightly;
  10. Pour the mixture into the ovenproof dish, top with the mash and bake in oven for some 15 minutes or so until the sauce is bubbling and the top is golden brown.


Turkey makes a good substitute

See it on my blog

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