Chicken Tamale Pie – Easy Meal


Chicken Tamale Pie is another easy-to-make weeknight meal which uses convenient ingredients like rotisserie chicken, black beans and salsa.  It also has a satisfying corn meal topping laced with cheddar cheese. Yummy. Like most recipes, this one is easy to tweak and it comes together in under an hour. Remember to share this recipe on Facebook or Pinterest, and/or add your comments under the recipe on

Good news –  I scored big time on a crop of new recipes during a recent hair appointment. Shout out to my fabulous stylist Kelly Robbins at Bellina Hair.  Of course, one must catch up on their magazine reading while getting glamorous, right? While I do enjoy glancing through the latest fashion magazines, I always reach first for the magazines that include recipes.

Upon finding a variety of tasty looking options, I quickly whipped out the trusty cell phone to snap a few pictures. Remember, in the past, when you had to write out the recipe? Or you’d try to sneakily rip out the page, hoping no one else noticed? Thanks goodness those days are in the rear view mirror!

I’ll put these new recipes through the “Cathy’s kitchen” test and pass along the ones worth making, along with the helpful tips I uncover along the way. Stay tuned for more great recipes on

Chicken Tamale Pie

Serving Size: Makes 4-6 servings


  • 3 cups cooked chicken (I used rotisserie chicken)
  • 1 1/2 cups purchased salsa
  • 1 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups chicken broth, divided
  • 1 tablespoon chili powder
  • 2 green onions (white & green parts), sliced
  • 3/4 cup cornmeal
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon butter
  • kosher salt & freshly ground pepper
  • sour cream, for serving
  • additional sliced green onion for garnish, optional


  • Note - if you don't have a 10 inch cast iron or oven proof skillet, you can transfer the mixture to an 8 inch square baking dish before adding the the cornmeal topping and baking the dish. If you are using an ovenproof skillet, don't use one that's bigger than 10 inches, or else the cornmeal topping will be spread to thin.
  • Heat oven to 400 degrees
  • Heat the chicken, salsa, beans, 1/2 cup broth and chili powder in a 10 inch oven proof skillet over medium heat, stirring, until simmering. Stir in the green onions and remove from the heat.
  • Meanwhile, combine the cornmeal with the remaining 1 cup of broth and 1 cup of water in a medium pan. Bring to 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 each salt and freshly ground black pepper.
  • Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes before serving. Note - don't be worried if some liquid seeps up over the cornmeal while it bakes. During the 15 minute standing time, the liquid absorbs back into the cornmeal.
  • Top with sour cream and additional sliced green onions, if desired.


Adapted from Food Network Kitchen recipe


4 thoughts on “Chicken Tamale Pie – Easy Meal

    • Who knew? Sweds eating Mexican! You are a women of many surprises! 😉 Let me know if you happen to try this recipe and how it stacks up. I don’t expect to outshine your Mom’s though.

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