12 Delicious Tamale Pie with Chicken Recipes

Ever crave the cozy comfort of tamale pie but want to mix things up with chicken? You’re in luck! Our roundup of 12 Delicious Tamale Pie with Chicken Recipes is here to inspire your next kitchen adventure. From weeknight quick fixes to slow-cooked delights, these recipes promise to satisfy your comfort food cravings. Dive in and discover your new favorite dish today!

Spicy Chicken Tamale Pie

Nothing warms the soul quite like a dish that combines comfort with a kick, and this Spicy Chicken Tamale Pie does just that, blending the heartiness of traditional tamales with the convenience of a pie. Nestled under a golden cornbread crust, the spicy chicken filling is a melody of flavors that promises to delight the palate.

Ingredients

• 2 cups of shredded cooked chicken
• A splash of olive oil
• A couple of minced garlic cloves
• 1 diced onion
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of corn kernels
• 2 tbsp of taco seasoning
• 1 cup of chicken broth
• 1 box (8.5 oz) of cornbread mix
• 1/3 cup of milk
• 1 egg
• A handful of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Stir in the shredded chicken, black beans, corn, and taco seasoning, cooking for another 2 minutes to let the flavors meld.
4. Pour in the chicken broth, bringing the mixture to a simmer. Let it cook for 5 minutes, or until the liquid has reduced slightly.
5. While the filling simmers, whisk together the cornbread mix, milk, and egg in a separate bowl until just combined.
6. Transfer the chicken mixture to the prepared pie dish, spreading it evenly. Sprinkle the shredded cheddar cheese on top.
7. Carefully pour the cornbread batter over the filling, spreading it to cover completely.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
9. Let the pie cool for 5 minutes before slicing to allow the filling to set.

Out of the oven, this Spicy Chicken Tamale Pie boasts a moist, flavorful filling with a slightly crisp cornbread topping. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of richness.

Cheesy Chicken Tamale Pie

Savory and satisfying, this Cheesy Chicken Tamale Pie combines the comforting flavors of traditional tamales with the ease of a pie, making it a perfect dish for any gathering or a cozy night in. The golden crust, tender chicken, and melted cheese create a symphony of textures and tastes that are sure to impress.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1 egg
• 1/4 cup of melted butter
• 1 can (10 oz) of red enchilada sauce
• 2 cups of shredded Mexican cheese blend
• 1/2 cup of sliced black olives
• a handful of chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Add the milk, egg, and melted butter to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the crust tender.
4. Pour the batter into the prepared pie dish, spreading it evenly to form the crust.
5. Bake the crust for 15 minutes, or until it’s just set but not fully cooked.
6. Remove the crust from the oven and layer the shredded chicken evenly over it.
7. Pour the enchilada sauce over the chicken, then sprinkle with the cheese and black olives. Tip: For extra flavor, add a pinch of cumin to the enchilada sauce before pouring.
8. Return the pie to the oven and bake for another 20 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with fresh cilantro before serving. Tip: Let the pie sit for 5 minutes after baking for easier slicing.

Flaky, cheesy, and packed with flavor, this Cheesy Chicken Tamale Pie is a delightful twist on classic comfort food. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of richness.

Green Chile Chicken Tamale Pie

Savory and comforting, this Green Chile Chicken Tamale Pie blends the heartiness of traditional tamales with the simplicity of a pie, creating a dish that’s both rustic and refined. Perfect for a cozy dinner, it’s layered with tender chicken, spicy green chiles, and a cornbread topping that bakes to golden perfection.

Ingredients

• 2 cups of shredded cooked chicken
• A 4-ounce can of diced green chiles
• A cup of cornmeal
• A cup of all-purpose flour
• A tablespoon of baking powder
• A pinch of salt
• A couple of eggs
• A cup of milk
• A quarter cup of melted butter
• A half cup of shredded cheese (cheddar or Monterey Jack works great)

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. In a bowl, mix the shredded chicken and diced green chiles, then spread this mixture evenly at the bottom of the pie dish.
3. In another bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. Beat the eggs in a separate bowl, then stir in the milk and melted butter.
5. Combine the wet and dry ingredients until just mixed, then fold in the shredded cheese.
6. Pour the batter over the chicken and chile mixture, spreading it evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the cornbread comes out clean.
8. Let it cool for about 5 minutes before slicing to allow the layers to set.

Yielded with a moist, flavorful chicken layer beneath a slightly sweet and crumbly cornbread topping, this pie is a delightful twist on classic flavors. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of richness.

Slow Cooker Chicken Tamale Pie

Whisking together comfort and convenience, this Slow Cooker Chicken Tamale Pie marries tender shredded chicken with a cornbread topping that’s irresistibly golden and slightly crisp at the edges. It’s a fuss-free dish that promises a fiesta of flavors with minimal effort, perfect for those days when you crave something hearty yet hands-off.

Ingredients

• 2 cups of shredded cooked chicken (think leftovers or a rotisserie chicken to save time)
• A can (15 oz) of black beans, drained and rinsed
• A can (14.5 oz) of diced tomatoes with green chilies, undrained
• A cup of frozen corn
• A couple of tablespoons of taco seasoning (because who measures?)
• A splash of chicken broth (about 1/2 cup to keep things moist)
• A box (8.5 oz) of cornbread mix (plus the milk and egg it calls for)
• A handful of shredded cheddar cheese (about 1/2 cup for that gooey goodness)

Instructions

1. In your slow cooker, combine the shredded chicken, black beans, diced tomatoes with green chilies, frozen corn, taco seasoning, and chicken broth. Stir well to mix all the flavors together.
2. In a separate bowl, prepare the cornbread mix according to the package instructions, then pour it evenly over the chicken mixture in the slow cooker.
3. Cover and cook on HIGH for 2.5 to 3 hours, or until the cornbread is cooked through and a toothpick inserted into the center comes out clean.
4. Sprinkle the shredded cheddar cheese over the top during the last 10 minutes of cooking, letting it melt beautifully into the cornbread.
5. Let the pie sit for about 10 minutes after cooking to set, making it easier to slice and serve.

Every bite of this pie offers a delightful contrast between the moist, flavorful chicken filling and the sweet, crumbly cornbread topping. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of richness.

Easy Chicken Tamale Pie

Brimming with the comforting flavors of traditional tamales but without the fuss, this Easy Chicken Tamale Pie is a weeknight game-changer. Layers of tender chicken, vibrant spices, and a golden cornbread topping come together in a dish that’s as satisfying to make as it is to devour.

Ingredients

• 2 cups of shredded cooked chicken
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of cornmeal
• 1/2 cup of all-purpose flour
• A pinch of baking powder
• 1 cup of milk
• 1 egg, beaten
• A handful of shredded cheddar cheese
• 1 can of diced green chiles
• 1 tsp of cumin
• 1/2 tsp of chili powder
• Salt to your liking

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish with a splash of olive oil.
2. In a skillet over medium heat, sauté the minced garlic until fragrant, about 30 seconds.
3. Add the shredded chicken, diced green chiles, cumin, chili powder, and a pinch of salt to the skillet. Stir to combine and cook for another 2 minutes. Tip: For extra flavor, let the chicken mixture sit for a few minutes off the heat.
4. Spread the chicken mixture evenly at the bottom of the greased pie dish.
5. In a bowl, whisk together the cornmeal, flour, baking powder, milk, and beaten egg until just combined. Tip: Don’t overmix to keep the topping light and fluffy.
6. Pour the cornmeal mixture over the chicken layer, then sprinkle the shredded cheddar cheese on top.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the cornbread comes out clean. Tip: Let it rest for 5 minutes before serving to allow the layers to set.

Every bite of this tamale pie offers a delightful contrast between the moist, flavorful chicken and the slightly sweet, crumbly cornbread topping. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of richness.

Vegetable Loaded Chicken Tamale Pie

Whisking together the vibrant flavors of traditional tamales with the hearty comfort of a pie, this Vegetable Loaded Chicken Tamale Pie is a modern twist on a classic that promises to delight the senses. With layers of tender chicken, colorful vegetables, and a cornbread topping that’s golden and crisp, it’s a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 cups of shredded cooked chicken
• A couple of cups of mixed vegetables (think bell peppers, corn, and zucchini)
• A splash of olive oil
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• A pinch of baking powder
• 2 eggs
• 1 cup of milk
• A handful of shredded cheese (cheddar works great)
• Salt and pepper to bring it all together

Instructions

1. Preheat your oven to 375°F and lightly grease a pie dish with a splash of olive oil.
2. In a skillet over medium heat, sauté the mixed vegetables until they’re just tender, about 5 minutes, then mix in the shredded chicken.
3. Spread the chicken and vegetable mixture evenly in the prepared pie dish.
4. In a bowl, whisk together the cornmeal, flour, baking powder, eggs, and milk until smooth. Pour this over the chicken and vegetables.
5. Sprinkle the top with a handful of shredded cheese for that golden, bubbly finish.
6. Bake for 25-30 minutes, or until the topping is golden and a toothpick inserted comes out clean.
7. Let it sit for 5 minutes before serving to allow the layers to set perfectly.

Delight in the contrast of the crisp cornbread topping against the moist, flavorful filling beneath. Serve with a dollop of sour cream or a side of fresh avocado slices for an extra touch of richness.

Mexican Style Chicken Tamale Pie

Venturing into the heart of Mexican cuisine, this dish marries the comforting essence of tamales with the effortless charm of a pie, creating a symphony of flavors that’s both rustic and refined. Perfect for gatherings or a cozy night in, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups of masa harina
• A splash of chicken broth, about 1 1/2 cups
• A couple of tablespoons of lard or vegetable oil
• 1 teaspoon of baking powder
• A pinch of salt
• 2 cups of shredded cooked chicken
• A handful of chopped green chilies, about 1/4 cup
• A dollop of sour cream, about 1/2 cup
• A sprinkle of shredded cheese, about 1 cup
• A drizzle of enchilada sauce, about 1/2 cup

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish lightly.
2. In a large bowl, mix the masa harina, chicken broth, lard, baking powder, and salt until a soft dough forms. Tip: The dough should feel like playdough; if it’s too dry, add a bit more broth.
3. Press the dough into the bottom and up the sides of the prepared pie dish, creating a crust.
4. Layer the shredded chicken and green chilies over the masa crust.
5. Drizzle the enchilada sauce evenly over the chicken, then top with dollops of sour cream and a sprinkle of cheese. Tip: For extra flavor, mix a little lime zest into the sour cream before adding.
6. Bake for 25-30 minutes, until the cheese is bubbly and the edges of the crust are golden. Tip: Let it sit for 5 minutes after baking for easier slicing.

Flaky, tender, and bursting with the vibrant flavors of Mexico, this tamale pie is a delightful twist on tradition. Serve it with a side of crisp salad or a scoop of avocado for a meal that’s as colorful as it is comforting.

Gluten-Free Chicken Tamale Pie

Flavorful and comforting, this Gluten-Free Chicken Tamale Pie is a delightful twist on a classic, blending the heartiness of tamales with the ease of a pie. Perfect for gatherings or a cozy night in, it’s a dish that promises to satisfy with its rich flavors and tender texture.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of gluten-free cornmeal
• 1/2 cup of almond milk
• 1/4 cup of olive oil
• a splash of lime juice
• a couple of cloves of garlic, minced
• 1 tsp of cumin
• 1/2 tsp of chili powder
• 1/4 tsp of salt
• 1 cup of shredded cheese (your choice)
• 1/2 cup of diced tomatoes
• 1/4 cup of chopped cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish lightly with olive oil.
2. In a large bowl, mix the gluten-free cornmeal, almond milk, olive oil, lime juice, minced garlic, cumin, chili powder, and salt until well combined.
3. Spread half of the cornmeal mixture into the bottom of the pie dish, pressing down to form a crust.
4. Layer the shredded chicken evenly over the crust, followed by the diced tomatoes and half of the shredded cheese.
5. Top with the remaining cornmeal mixture, spreading it gently to cover the filling, then sprinkle the rest of the cheese on top.
6. Bake for 25-30 minutes, or until the top is golden and the edges are crispy.
7. Let the pie cool for 5 minutes before garnishing with chopped cilantro.

Not only does this pie boast a beautifully crispy crust with a moist, flavorful filling, but it also offers a delightful contrast of textures. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Keto Chicken Tamale Pie

Whisking together tradition and innovation, this Keto Chicken Tamale Pie reimagines a classic with a low-carb twist, offering a comforting yet sophisticated dish that’s perfect for any gathering or a cozy night in.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of almond flour
• A couple of tablespoons of coconut flour
• A splash of chicken broth
• 1/2 cup of sour cream
• A handful of shredded cheddar cheese
• A pinch of salt and pepper
• 1 tablespoon of chili powder
• 2 cloves of garlic, minced
• 1/4 cup of diced green chilies

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish lightly.
2. In a large bowl, mix the almond flour, coconut flour, and a pinch of salt until well combined.
3. Gradually add the chicken broth to the flour mixture, stirring until a dough forms. Tip: The dough should be moist but not sticky.
4. Press the dough into the bottom and up the sides of the prepared pie dish to form a crust.
5. Bake the crust for 10 minutes, or until it’s lightly golden. Tip: This pre-baking step ensures a crispier crust.
6. While the crust bakes, combine the shredded chicken, sour cream, cheddar cheese, chili powder, garlic, and green chilies in a bowl.
7. Once the crust is ready, spread the chicken mixture evenly over it.
8. Bake for another 20 minutes, or until the top is bubbly and slightly browned. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.

Marvel at the harmonious blend of spicy, cheesy, and creamy flavors in every bite. The crust offers a delightful nuttiness that complements the tender chicken filling beautifully. Serve with a dollop of extra sour cream or a side of avocado slices for an added layer of richness.

Vegan Chicken Tamale Pie

Whisking together tradition and innovation, this Vegan Chicken Tamale Pie marries the hearty comfort of tamales with the ease of a pie, creating a dish that’s both nourishing and indulgent. Perfect for gatherings or a cozy night in, its layers of flavor promise to delight the palate.

Ingredients

• 2 cups of masa harina
• A splash of vegetable broth, about 1.5 cups
• A couple of tablespoons of olive oil
• 1 cup of vegan chicken, shredded
• A pinch of salt
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Half a cup of corn kernels
• A handful of black olives, sliced
• 1 cup of vegan cheese, shredded
• A drizzle of lime juice

Instructions

1. Preheat your oven to 375°F and lightly grease a pie dish with olive oil.
2. In a large bowl, mix the masa harina with vegetable broth until a soft dough forms. Tip: The dough should be pliable but not sticky; adjust with more masa or broth as needed.
3. Press the dough into the bottom and up the sides of the pie dish, creating an even crust.
4. In a skillet over medium heat, warm a tablespoon of olive oil and sauté the vegan chicken with cumin, chili powder, and salt for about 5 minutes until fragrant.
5. Spread the chicken mixture over the masa crust, then sprinkle with corn kernels and black olives. Tip: For extra flavor, toast the corn in the skillet before adding.
6. Top with shredded vegan cheese and a drizzle of lime juice.
7. Bake for 25 minutes, or until the cheese is melted and the edges of the crust are golden. Tip: Let the pie sit for 5 minutes before slicing to ensure clean cuts.

Presenting a delightful contrast of textures, from the crispy crust to the tender filling, this pie is a celebration of flavors. Serve it with a side of avocado salad for a refreshing complement or enjoy it as is for a truly satisfying meal.

BBQ Chicken Tamale Pie

Nothing brings together the comfort of home cooking and the excitement of barbecue flavors quite like this BBQ Chicken Tamale Pie. It’s a delightful twist on traditional tamales, layered with smoky chicken and topped with a golden cornbread crust that’s sure to impress.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of your favorite BBQ sauce
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tbsp of baking powder
• a pinch of salt
• 1 cup of milk
• 1 egg
• a splash of vegetable oil
• 1 cup of shredded cheddar cheese
• a couple of green onions, sliced

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish with a splash of vegetable oil.
2. In a bowl, mix the shredded chicken with BBQ sauce until well coated, then spread it evenly at the bottom of the pie dish.
3. In another bowl, whisk together cornmeal, flour, baking powder, and a pinch of salt.
4. Add milk and egg to the dry ingredients, stirring until just combined for a tender crust.
5. Pour the cornmeal mixture over the chicken layer, spreading it gently to cover completely.
6. Sprinkle the top with shredded cheddar cheese and sliced green onions for a burst of flavor and color.
7. Bake for 25-30 minutes, or until the crust is golden and a toothpick inserted comes out clean.
8. Let it cool for 5 minutes before slicing to allow the layers to set beautifully.

Best enjoyed warm, this BBQ Chicken Tamale Pie offers a perfect balance of smoky, sweet, and savory flavors, with a cornbread topping that’s irresistibly fluffy. Serve it with a dollop of sour cream or a side of crisp coleslaw for an extra touch of delight.

Cornbread Topped Chicken Tamale Pie

Unveiling a dish that marries the comforting essence of cornbread with the rich, spicy flavors of chicken tamales, this Cornbread Topped Chicken Tamale Pie is a celebration of textures and tastes. Perfect for a cozy dinner, it’s a twist on tradition that promises to delight.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tbsp of baking powder
• a pinch of salt
• 1 cup of milk
• 1/4 cup of melted butter
• 1 egg
• a splash of vegetable oil
• 1 can of green chilies
• 1 cup of shredded cheddar cheese
• 1 tsp of cumin
• 1 tsp of chili powder

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish with a splash of vegetable oil.
2. In a large bowl, mix together the cornmeal, flour, baking powder, and a pinch of salt.
3. Whisk in the milk, melted butter, and egg until just combined for a tender cornbread topping.
4. In another bowl, toss the shredded chicken with green chilies, cumin, chili powder, and half of the cheddar cheese.
5. Spread the chicken mixture evenly at the bottom of the prepared pie dish.
6. Pour the cornbread batter over the chicken, smoothing the top with a spatula.
7. Sprinkle the remaining cheddar cheese on top for a golden, cheesy crust.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
9. Let it cool for 5 minutes before slicing to allow the layers to set perfectly.

This dish offers a delightful contrast between the moist, spicy chicken layer and the sweet, crumbly cornbread topping. Try serving it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Conclusion

Just like that, we’ve shared 12 mouthwatering tamale pie with chicken recipes to spice up your meal rotation! Each dish promises comfort, flavor, and a touch of creativity. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup helpful, why not spread the joy? Pin it on Pinterest for fellow food lovers to discover. Happy cooking!