Spanish chicken pie

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Spanish chicken pie has a clear character of its own. Spanish chicken pie is a hearty pastry dish with chicken, tinned tomatos and potatoes. The filling is rich and satisfying, making it a lovely comfort-food option for lunch or dinner, with deep tomato flavour and garlic depth. Alongside the method, the page gives background that makes the recipe easier to understand and serve.

What is pie?

A good pie is all about contrast: a generous savoury filling under pastry or potato. That is what makes it feel homely and satisfying without needing to be complicated.

Preparation time: 35 min

Ingredients

• Potatoes – 1 kg
• Paprika – 3 tsp
• Olive Oil – 2 teaspoons
• Onion – 2 sliced
• Garlic – 2 cloves minced
• Tinned Tomatos – 800g
• Chicken – 300g
• Roasted pepper – 140g
• Green Olives – Handful

Method

step 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.
step 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.
step 3
Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.