Chicken Tamale Pie

Chicken tamale pie is the perfect solution when you want something Mexican that is both easy and delicious! This easy recipe is a breeze to follow, and you can have this dish on your table in no time. If you love the texture and flavor of a tamale but don't want to spend hours in the kitchen, this is the ideal solution!

The best part of this recipe is that it’s so versatile. You can use whatever ingredients you have on hand, making it the perfect last-minute meal. Plus, it’s a great way to use up leftover chicken.

If you like this, make sure you check out our beef tamale casserole for another great spin on this classic.

glass baking dish of chicken tamale pie topped with green peppers

What Do I Serve with Chicken Tamale Pie?

This is one of those dishes that is so filling and hearty, you don't have to worry about what to pair with it. You can eat it all on its own. I love that you really don't need to serve anything else, but we always do have options on hand.

You can, of course, serve it with a side of tortillas, rice, or refried beans. If you want more vegetables, then a side salad or any roasted vegetable works great.

And if you just want to know what to serve as a garnish, then go with any typical taco-style toppings. Sour cream, salsa, shredded cheese, guacamole, sliced avocado, black olives, or shredded lettuce are all options we have with this on a regular basis.

baking dish of tamale pie on counter by sliced limes and avocados

Ingredients

This recipe has two parts to prepare. The first is the crust or cornmeal batter, and the second is the meat and bean filling. These are separated below for your convenience.

For the cornmeal crust:

½ cup cornmeal (80g)
½ cup all-purpose flour (60g)
¼ teaspoon baking powder (1.25g)
1 teaspoon salt (6g)
1 large egg
½ cup buttermilk (120ml)

For the chicken filling:

1 tablespoon olive oil (15ml)
1 red onion
1 pound ground chicken (500g)
2 teaspoons taco seasoning (3g)
1 teaspoon chili paste (5ml)
½ cup salsa (120ml)
½ cup chili beans (125g)
1 teaspoon salt (6g)
1 teaspoon black pepper (2.5g)

white ramekins of ingredients on table with striped napkin

Kitchen Tools Used

tamale pie in glass baking dish on gray table

How to Make Chicken Tamale Pie

Prepare a 9" or 10" baking dish with non-stick spray. This is perfect for a deep dish pie plate or a 10" oval baking dish. Then, preheat the oven to 350°F/180°C.

Now, start preparing the filling by heating olive oil in a large skillet over medium heat. Then, add in the onion and cook it for 5-minutes, stirring regularly, until it is lightly browned and tender.

red onions being cooked in black skillet

To the skillet, add the ground chicken, and cook it, for 8 to 10 minutes. Stir and break the meat up as it cooks.

Once it is no longer pink and cooked through, add in the taco seasoning and chili paste. Stir well to combine and coat the chicken.

To the chicken, add the beans (in sauce), salsa, salt, and black pepper. Stir this together until it is combined. Taste and add additional seasoning if desired. Then, remove it from the heat and set it aside.

spoon in black skillet with cooked ground chicken and beans

Now, in a large bowl, whisk the cornmeal, flour, salt, and baking powder together. Then, add in the egg and buttermilk stirring them together until a smooth batter forms.

Pour the chicken and bean mixture into the prepared baking dish, then top it with the cornmeal batter and spread it evenly.

glass baking dish of chicken tamale pie being held before baking

Bake, uncovered, for 30-minutes until the cornmeal crust is cooked through and golden brown.

chicken tamale pie in deep dish glass pie plate on gray counter

Serve hot with your favorite toppings.

serving of tamale pie on white plate next to halved limes and avocados

Frequently Asked Questions

How Long Does Chicken Tamale Pie Last in the Refrigerator?

This dish will last in the fridge for up to four days. You can also freeze it for up to two months. When you're ready to eat it, just let it thaw in the fridge overnight and then heat it up in the oven.

Once the chicken tamale pie is cooled completely, cover the casserole dish well or move it to an airtight container. if the casserole is not stored correctly, it will spoil sooner than 4 days.

How Do You Reheat a Tamale Pie?

When you're ready to reheat the chicken tamale pie, take it out of the fridge and let it come to room temperature for about 30 minutes. Preheat your oven to 350 degrees Fahrenheit and then bake the casserole for about 20 minutes, or until heated through.

You can also reheat this dish in the microwave. Just be sure to heat it in short increments so that the cornmeal crust doesn't get too mushy or hard on the edges. No matter how you reheat it, this chicken tamale pie is sure to be just as delicious as when you first made it.

round white plate with slice of chicken tamale pie topped by sour cream and onion

More Tex-Mex Casseroles

If your family loves Mexican or Tex-Mex inspired flavors as we do, then the list of casseroles below is sure to please them. Add some of these to your menu soon and make everyone at the dinner table happy! Make sure that you bookmark these, print out the recipes or pin them to Pinterest to make soon!

Yield: 6

Chicken Tamale Pie

A tasty combination of chicken, beans, and a classic corn flour base makes this chicken tamale pie a flavor-packed comfort food meal!

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

For the cornmeal crust

½ cup cornmeal (80g)
½ cup all-purpose flour (60g)
¼ teaspoon baking powder (1.25g)
1 teaspoon salt (6g)
1 large egg
½ cup buttermilk (120ml)

For the chicken filling

1 tablespoon olive oil (15ml)
1 red onion, chopped
1 pound ground chicken (500g)
2 teaspoons taco seasoning (3g)
1 teaspoon chili paste (5ml)
½ cup salsa (120ml)
½ cup chili beans in sauce(125g)
1 teaspoon salt (6g)
1 teaspoon black pepper (2.5g)

Instructions

Preheat the oven to 350°F/180°C and spray a baking dish with non-stick spray. This is best in a 10" deep dish pie plate or a 9" or larger baking dish.
In a large skillet, add the olive oil over medium heat. Add the onion and cook for 5 minutes, stirring regularly, until tender and slightly browned.
Then, add in the ground chicken and cook this for 8 to 10 minutes, breaking it up as it cooks. Add the taco seasoning and chili paste to the ground meat and stir to combine.
Then add the beans, salsa, salt, and black pepper. Stir together until all combined then remove from heat and set this aside.
In a large bowl, whisk together the cornmeal, flour, salt, and baking powder. Then, add in the egg and buttermilk and stir until no lumps remain.
Pour the chicken and beans into the prepared baking dish and spread evenly.
Top the chicken with the cornmeal batter and spread it out to cover all of the chicken.
Bake, uncovered, for 30-minutes or until the cornmeal crust is cooked through and golden brown.