Chicken and Corn Tamale Pies

Tammy Raynes


This is a contemporary and fresh-tasting version of tamale pie. I use boneless chicken breasts instead of beef.

Tomatillos are small green tomatoes wrapped in a papery husk. They add a lemony flavor to the casserole.

If your store doesn't carry fresh tomatillos, look for them in the Mexican canned goods section.

Serve with an avocado and tomato salad. And for dessert, peel and slice several tangerine and sprinkle with a little dark rum and powdered sugar.

pinch tips: Flour, Eggs & Breading Techniques






45 Min


20 Min




5 1/4 c
chicken broth
2 1/4 c
yellow cornmeal
1 tsp
ground cumin
1/2 tsp
1/4 tsp
cayenne pepper
1 Tbsp
olive oil
1 1/2 lb
boneless, skinless chicken breasts, cut into 1" pieces
1 c
fresh or thawed frozen corn kernels
1 medium
yellow onion, chopped (1 cup)
1 medium
tomato, chopped (1 cup)
2 medium
tomatillos, husked and chopped (2/3 cup)
jalapeno peppers, seeded and minced (1/4 cup)
2 large
garlic cloves, minced
1 Tbsp
chili powder
1/2 tsp
ground cumin
2 tsp
fresh lemon juice
1 c
shredded sharp cheddar cheese

Directions Step-By-Step

Preheat oven to 450 degrees. Generously butter four 15-oz individual casseroles. Set aside.
TO MAKE CORNMEAL CRUST: In a large saucepan, bring chicken broth to a boil over medium-high heat. Stir in cornmeal, cumin, salt, and cayenne. Reduce heat to medium and cook, stirring constantly, until thickened, 10 to 12 minutes. Immediately spread mixture to a depth of about 1/2" over bottom and sides of prepared casseroles. Set aside.
TO MAKE FILLING: In a large skillet, heat oil over medium-high heat. Add chicken pieces and saute until brown on all sides, about 5 minutes. Stir in corn, onion, tomato, tomatillos, jalapenos, garlic, chili powder, cumin, lemon juice, and cheese until blended. Spoon mixture into casseroles over cornmeal crusts.
Bake pies, uncovered, for 15 to 20 minutes, until crust is golden brown and filling is bubbly. Remove from oven and let stand on a wire rack for 5 minutes. Invert casseroles onto individual serving plates.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: Mexican