Spanish Chicken Pie
A Spanish-style chicken and tomato pie topped with paprika mashed potatoes, roasted peppers, and green olives.
- 50 min
- 480 kcal
- Spanish
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oven to 200C/fan 180C/gas 6.
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Step 2:
Boil the potatoes for 15–20 minutes, until tender.
15–20 min -
Step 3:
Drain the potatoes, return them to the pan, and mash with some seasoning and 2 tsp of the paprika.
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Step 4:
Meanwhile, heat the oil in a large pan.
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Step 5:
Fry the onions and garlic for a few minutes, until softened.
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Step 6:
Stir in the remaining paprika for 1 minute.
1 min -
Step 7:
Add the tomatoes and bring to a simmer.
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Step 8:
Tip the mixture into a large ovenproof dish.
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Step 9:
Stir in the chicken, roasted peppers, olives, and some seasoning.
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Step 10:
Spoon the mash over the filling.
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Step 11:
Bake for 15 minutes, until the mash is golden on top and the sauce is bubbling.
15 min
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