Chicken Tamale Pie
This easy recipe creates a comforting chicken tamale pie featuring a savory filling of diced chicken, black beans, and salsa, topped with a cheesy cornmeal layer. Baked in a skillet until set, it's a hearty dish perfect for a simple weeknight meal, offering classic flavors with minimal effort.
Equipment
- 1 10-inch Cast-Iron Skillet Or oven-safe skillet
- 1 Medium Saucepan For the cornmeal topping
- 1 Measuring Cups and Spoons
- 1 Stirring Spoon or Spatula
Ingredients
Main
- 3 cups diced cooked chicken about 12 ounces
- 1 1/2 cups prepared salsa
- One 15-ounce can black beans drained and rinsed
- 1 1/2 cups chicken broth
- 1 tablespoon chili powder
- 2 scallions white and green parts, sliced
- 3/4 cup cornmeal
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Sour cream for serving
Instructions
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
- Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.
Notes
Ensure your cooked chicken is finely diced for even distribution. The cornmeal mixture should be quite thick; continue stirring over medium heat until it reaches a polenta-like consistency before adding cheese and butter. For extra flavor, consider adding a pinch of cumin or smoked paprika to the chicken mixture. Allow the pie to rest for the full 15 minutes after baking; this is crucial for the cornmeal topping to set properly, making slicing and serving much easier. Experiment with different cheeses like Monterey Jack or a Mexican blend for variation. Serve with avocado, cilantro, or a squeeze of lime in addition to sour cream.