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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Irish Chicken, Leek & Potato Bake

For St. Patrick's Day, I've seen a lot of Corned Beef and Cabbage recipes on the recipe blogosphere and I wanted to make a different recipe contribution. Last week I found this handwritten recipe in one of my old cookbooks, 'Irish Chicken and Potato Pie'. I'm honestly not sure who wrote it, or when, but as I was making it a familiar smell filled the kitchen. It brought me back to the many Sundays evenings spent in my Grandparents house, a warm enticing smell...comfort food.

This baked pie has a savory filling of chicken and root vegetables. The mustard and black pepper adds just the right amount of snap to the creamy chicken, leek, and potato filling. The only change I made to the original was to swap the heavy pastry topping to a lighter crisp Phyllo dough, but the essence of the recipe stayed the same.

Here's my recipe for this heart, tasty Chicken bake:

Serves 4-6


1 lb Chicken thigh cubed
1 large Potato, peeled/ cubed
1 Leek, chopped
2 Carrots, chopped
2 Celery Stalks, chopped
2 1/2 Tblsp Flour
1 cup Milk
2 Tbsp Mustard
4 Fresh Sage Leaves
1/2 cup Melted Butter
Frozen Phyllo Dough
Salt/Pepper to Taste

Prep Work: Parboil the potato, Thaw the Phyllo Dough, and Preheat the oven to 375F.


1. Heat half of the butter in a pot and brown the chicken, then add the leeks, carrots, and celery.

2. Then add the flour and cook for about a minute, then slowly stir in the milk and bring to a simmer.

3. Add the mustard, sage and potatoes and cook for 5 minutes. Then salt and pepper to taste.

4. Line a baking dish with half of the phyllo sheets, then pour in the cooked chicken filling.

5. Cover the filling with a layer of phyllo then brush with melted butter. Add another two layers making sure to coat with butter.

6. Bake in the oven for 30-45 minutes.


I have entered it in Cooking with Herbs -  hosted by Lavender and Lovage.


  1. WONDERFUL step by step photos and a super recipe - my kind of food!

    1. Thanks Karen! It was so tasty and brought back such great memories. :)

  2. This sounds lovely. Going to give this a go. thanks for sharing this recipe.



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