Creamy Spanish Chicken Pie
A healthy chicken pie using Philadelphia Extra Light!
Prep time: 15 minutes
Cook time: 20 minutes
1 kg potatoes, cut into quarters
150 g Philadelphia Extra Light
300 g cooked chicken, shredded into pieces
2 onions, diced
1 garlic clove, finely diced
2 x 400 g tin tomatoes
Jar roasted vegetables, chopped into bite size pieces
1 tsp Smoked paprika
1. 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.
2. Once the potatoes are cooked drain them, add the Philadelphia and mash together. Pour the tomatoes, chicken and vegetables into a large oven dish and mix.
3.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.