Spanish Chicken Pie

I cooked this tonight with leftover roast chicken, and it was a huge success! I halved the amounts as I was cooking just for the kids.

• 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

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 cream cheese 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.