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Spanish chicken pie
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A tasty chicken pie in just 35 minutes, this creamy recipe is given a smokey Spanish taste with the use of paprika and roasted veg
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Serves: 6
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Prep time: 15 mins
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Cooking time: 20 mins
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Total time: 35 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
This recipe is a great way to use up chicken leftover from a roast
- 1 kg potatoes, cut into quarters
- 150g light cream cheese like Philadelphia Extra Light
- 300g cooked chicken, shredded into pieces
- 2 onions, diced
- 1 garlic clove, finely diced
- 2 x 400g tin tomatoes
- Jar roasted vegetables, chopped into bite size pieces
- 1tsp smoked paprika
Method
- Heat the oven to 180. Boil the potatoes for 15 mins until tender. While they’re cooking, heat a drizzle of oil from the roast veg jar in a frying pan, add the onion and fry gently for 5 mins then add the garlic and cook for a further 2 mins and tip in the tomatoes and paprika, stir well and bring to a simmer.
- Once the potatoes are cooked drain them, add the cream cheese and mash together. Pour the tomatoes, chicken and vegetables into a large oven dish and mix.
- Top the chicken mixture with the potato and ruff up the top slightly with a fork. Cook for 20 mins till piping hot all the way through.
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Nutritional information per portion
- Calories 235(kcal)
- Fat 7.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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