Chicken Tamale Pie


Tamales, but with a Southern twist. We pay homage to the tamale's corn husk by using a corn muffin base for this innovative Chicken Tamale Pie recipe.

Active Time:
25 mins
Total Time:
50 mins
Serves 4 (serving size: 1 slice)

Tamales, but with a Southern twist. We pay homage to the tamale's corn husk by using a corn muffin base for this innovative Chicken Tamale Pie.This season, we're all about savory pies. From the whimsical Cheeseburger Pie to the classic Southern Tomato Pie with a Buttermilk-Parmesan Crust, these savory dishes are a perfect way to pack a whole meal into one pie tin. They pay homage to the long-standing Southern strategy of baking anything and everything into a casserole, and we couldn't be more thrilled about this new take on the tradition. This surprisingly simple Chicken Tamale Pie is a great weeknight dinner solution. Ditch the tired taco night for this new take on tamales, served as a spoonable one-skillet pie. With a corn muffin base, a layer of slightly-spicy chicken tamale mixture, and cilantro, sour cream, and bubbling, golden cheese to top it all off, this pie is a stunning main dish fit for any occasion. It's kid-friendly and incorporates easy packet mixes (such as cornbread muffin mix and taco seasoning that you can buy at any grocery store) to make this an easy, hearty dinner fix.

Chicken Tamale Pie
Antonis Achilleos


  • Cooking spray

  • 1 (8 1/2-oz.) package corn muffin mix (such as Jiffy)

  • 1/2 cup sour cream, plus more for serving

  • 1 tablespoon olive oil

  • 1 cup chopped yellow onion (from 1 medium onion)

  • 1 medium-size yellow bell pepper, coarsely chopped (1 1/2 cups)

  • 3 cups packed shredded rotisserie chicken (from 1 whole chicken)

  • 1 (15 1/4-oz.) can sweet whole kernel corn, drained (about 1 1/2 cups)

  • 1 (15-oz.) can tomato sauce

  • 1 (4-oz.) can chopped green chiles, undrained

  • 1 (1-oz.) envelope taco seasoning mix

  • 1 teaspoon dark chili powder (such as McCormick)

  • 6 ounces extra-sharp white Cheddar cheese, shredded (about 1 1/2 cups)

  • 2 scallions, sliced (1/2 cup)

  • Cilantro leaves with tender stems

  • Lime wedges, for serving


  1. Preheat oven to 425°F with rack in top third position. Lightly coat a 10-inch high-sided skillet with cooking spray. Prepare corn muffin mix batter according to package directions; stir sour cream into batter. Pour batter into prepared skillet. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven.

  2. While corn muffins bake, heat oil in a large skillet over medium. Add onion and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in chicken, corn, tomato sauce, chiles, taco seasoning, and chili powder. Remove from heat.

  3. Spoon chicken mixture evenly over cornbread in skillet; sprinkle with cheese and scallions. Bake at 425°F until mixture is hot and cheese is melted, about 15 minutes. Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes. Garnish pie with cilantro; serve with lime wedges and additional sour cream.

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