There’s nothing more filling than a potato topped pie. This spicy chicken and potato bake is a lovely family meal that will satisfy a family or be a welcome addition at any dinner party. It’s easy to make, full of flavour and sure to become a family favourite.   1. Preheat the oven to 200C/180C fan/ gas mark 6. 2. Add the potatoes to a large saucepan of water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain and mash with butter and salt. 3. Add one teaspoon of paprika to the mash and stir. Set aside. 4. Meanwhile, heat the oil in a large frying pan, add the onions and garlic and cook for a few minutes, until softened. 5. Stir in the paprika for one minute, then add the tin of tomatoes and peppers and simmer. 6. Add in the chicken and continue to cook for 5 – 10 minutes until the chicken is white all the way through. 7. Pour into a large, ovenproof dish, spoon over the mash so that it covers the top and bake for 15 minutes until the mash is golden on top and the chicken is cooked through.   Now all you need to do is round up the troops, and sit down to a satisfying chicken and potato bake.     Visit Our Shop

Pre-heat the oven to 200C/400F/Gas 6. In a saucepan add the chicken, peppercorns, onion, and bay leaf. Cover with milk, bring to a boil and simmer for 25 minutes until the chicken is cooked. Meanwhile, fry the bacon in the butter and add the sliced leeks and allow to soften. When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones. Add the flour and cook through for two minutes before adding the milk through a sieve to remove peppercorns and bay leaf. Add the Dijon mustard and stir constantly to make a thick sauce. Roll out the sheets of puff pastry to a rectangular shape of a euro coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges. Brush the pie with a beaten egg and bake in the oven for 35-45 minutes.   Visit Our Shop