Leonese-style Chicken and Potato Pie (Pastel de Pollo y Patatas a la Leonés)
This Pastel de Pollo y Patatas a la Leonés, or Leonese-style Chicken and Potato Pie, is a comforting and hearty dish from the cuisine of León, a province in northwest Spain. This delicious pie features tender chicken, flavorful potatoes, and a rich, creamy sauce, all encased in a flaky pastry crust.
Ingredients
- 500g boneless, skinless chicken thighs, diced
- 4 large potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- In a large skillet, sauté the onion and garlic until softened.
- Add the diced chicken and cook until browned.
- Stir in the chicken broth, heavy cream, paprika, thyme, salt, and pepper. Simmer for 10 minutes.
- Layer half of the sliced potatoes in a greased baking dish, then pour half of the chicken mixture over the potatoes.
- Repeat the layers with the remaining potatoes and chicken mixture.
- Top the pie with the puff pastry, brush with the beaten egg, and bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the pastry is golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 20g
Supplies
Large skillet Baking dish
Tools
Knife Cutting board Pastry brush
Serving suggestions
Serve the Pastel de Pollo y Patatas a la Leonés with a side salad or steamed vegetables for a complete meal.
Tips & tricks
For a golden and flaky pastry crust, make sure to brush the top of the pie with the beaten egg before baking.
Cost
$20