Chicken Tamale Pie

Chicken tamale pie is a slow-cooker hero dish for a hands-off dinner. The recipe makes use of some canned pantry staples with chili-and-cumin-spiced chicken to make the base for the tamale pie. A quick batch of cornbread batter added on top a few hours later bakes up into a tender “crust.” All you need is your favorite taco toppings for a hot meal that’s big on color and flavor.

Ingredients for Chicken Tamale Pie

• Ground chicken: Quick cooking, lean and inexpensive, ground chicken is the base for this slow-cooker pie. Use white meat or dark, whichever you prefer.
• Spices: Ground cumin and chili powder, which is often a spice blend that contains ground garlic and onion in addition to dried chiles, establish a base of flavor for the tamale pie while the chicken browns. Feel free to add cayenne pepper, garlic or any other spices you like when making this chicken tamale pie recipe.
• Black beans, tomatoes, corn and enchilada sauce: Four canned ingredients are major time savers in this chicken tamale pie crockpot recipe. The chicken cooks in enchilada sauce and diced tomatoes, which infuse it with smoky, sweet and rich flavor. Rinsed and drained black beans and whole kernel corn add vibrant color contrast and boost the fiber and nutrition.
• Green onions: Chopping up a couple of green onions is a quick and easy way to add piquant onion flavor to the base of tamale pie. You can substitute diced red, white or yellow onion, if you prefer.
• Cilantro: The grassy and herbaceous flavor of fresh cilantro is essential for many Mexican and Mexican-inspired recipes, including tamale pie. Not a fan? Feel free to leave it out.
• Cornbread or corn muffin mix: A stir-together cornbread batter forms the “crust” for tamale pie and stands in for the masa mixture in traditional tamales.
• Eggs: Two lightly beaten eggs form the cornbread batter and help give it lift as it bakes in the slow cooker.
• Cheese: Adding a cup of shredded Mexican cheese blend over the top of the cornbread just before serving adds a melty cheese layer to the tamale pie.
• Sour cream, salsa and cilantro (optional): You can serve this tamale pie as-is, but we recommend it with a dollop each of your favorite salsa, sour cream and a little more minced fresh cilantro. Guacamole would also make a wonderful addition.

Directions

Step 1: Cook and season the chicken

In a large skillet, cook the chicken over medium heat until it’s no longer pink, six to eight minutes, breaking it into crumbles as it cooks. Stir in the ground cumin, chili powder, salt and pepper.

Step 2: Transfer to the slow cooker, add the veggies

Transfer the cooked chicken to a 4-quart slow cooker. Stir in the beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, six to eight hours.

Step 3: Add the cornbread layer

In a small bowl, combine the muffin mix and eggs, then spoon this over the chicken mixture. Cook, covered, on low until a toothpick inserted in the cornbread layer comes out clean, one hour to one hour and 30 minutes longer.

Step 4: Sprinkle with cheese

Sprinkle the cornbread layer with cheese, then let it stand, covered, for five minutes. Serve with your desired toppings.

Jonathan Melendez for Taste Recipes

Chicken Tamale Pie Variations

• Pick a different protein: You can use ground beef, pork, turkey, bison or venison in place of the chicken to make this recipe.
• Add some heat: Add chopped jalapenos or green chiles to the vegetable mixture or the cornbread mixture to infuse this recipe for chicken tamale pie with some spice.
• Change up the cheese: Feel free to change out the shredded Mexican cheese blend for cheddar or pepper jack.
• Add more veggies: Customize the “filling” for this slow-cooker pie by adding onions, diced winter squash, sweet peppers or anything else you like.
• Flip it: Reverse the recipe by adding the cornbread layer to the slow cooker first. Mix together the cooked chicken, beans and other ingredients in a separate bowl, then use it to top the cornbread.

How to Store Chicken Tamale Pie

Once it’s cool, pack chicken tamale pie into airtight containers and store them in the refrigerator for up to five days.

Can you freeze chicken tamale pie?

You can freeze leftover chicken tamale pie in an airtight container for up to two months. Defrost it in the refrigerator, then reheat it in the microwave or in a covered casserole in the oven.

Can you prepare chicken tamale pie ahead of time?

While you can absolutely prepare and freeze chicken tamale pie ahead of time, it’s not hugely practical to do so because it would require the liner of your slow cooker to be taking up space in your freezer. Instead, follow the method in our chicken tamale casserole for a very similar freezer-to-oven dish.

Chicken Tamale Pie Tips

Jonathan Melendez for Taste Recipes

Can you make tamale pie with chicken in an Instant Pot?

Absolutely. Cook the chicken using the saute function, then switch to the slow-cooker setting on an Instant Pot or any other multi-cooker.

Can I use green enchilada sauce instead of red?

A tomatillo-based enchilada sauce would be equally delicious in this chicken tamale pie, so use whichever you prefer.

How do you make vegetarian tamale pie?

If you’d like a vegetarian version, replace the chicken with a pound of a plant-based meat substitute or crumbled extra-firm tofu.

What can you serve with chicken tamale pie?

Because everything in this slow-cooker casserole has a soft texture, it benefits from something fresh and bright alongside, like a 30-minute salad you can put together as the pie finishes cooking. It also feels particularly appropriate to serve a slow-cooker meal with a homey, make-ahead dessert like brownies or coconutty magic bars.