Chicken Tamale Pie

This is no ordinary chicken tamale pie! With a fluffy masa topping, savory chicken filling, and sweet corn sauce, this one-pot casserole is incredibly flavorful and easier to prepare than classic tamales.

Watch how to make this

Ingredients

• Spices: Use a blend of spices including chili powder, cumin, paprika, and oregano to create a complex flavor profile. You can also use store-bought taco seasoning if desired.
• Chipotle: The canned chipotle adds a smoky, spicy flavor to the chicken filling. Use both the canned chipotle and the adobo juices that are in the can.
• Beer: Contributes depth and complexity to the flavor, while also helping to tenderize the meat. You can omit the beer and use chicken broth instead. If omitting beer, add the chicken stock with the chicken, tomato sauce, and chopped chilies.
• Shredded cooked chicken: To cut on time, we're using shredded cooked chicken. Since the pie will continue to cook in the oven, I recommend using dark meat to prevent it from becoming dry.
• Lard: Traditionally used in tamales for its ability to create a light, airy texture in the masa. It must be whipped thoroughly to achieve the desired consistency. Vegetable shortening can be used as an alternative.
• Masa harina: A corn flour that forms the base of the tamale crust, providing authentic flavor and texture. It's essential for creating the traditional tamale taste and consistency.
• Corn: Forms the base for the creamy sauce, adding sweetness that compliments the savory and spicy chicken filling.

Substitutions and variations

• Vegetarian: Make this tamale pie vegetarian by replacing chicken with black beans, soyrizo, or crumbled tempeh. Use shortening instead of lard for the masa and replace chicken stock with vegetable stock.
• Vegetables: If you want to bulk up the vegetables, consider adding corn, mushrooms, or bell peppers to the chicken filling.

Step-by-step instructions

Step 1: Prepare masa

If you love a cozy casserole dish that delivers flavor, has layers of textures, and a fantastic finishing sauce, this chicken tamale pie is for you. Ready to dive in?

Start with the masa dough by beating lard in a stand mixer until smooth. It's best to use the whisk attachment and whip the lard. If you don't have a stand mixer, you can use a hand mixer instead.

Add 1 tablespoon of chicken broth to help loosen the lard. Then, add masa harina, baking powder, and salt. Switch to the paddle attachment and slowly add more chicken broth while mixing until a soft dough forms.

The key is to add just enough broth to achieve a spreadable consistency - it should be soft but not sticky. Wrap the dough in plastic wrap to prevent it from drying out and set it aside.

Step 2: Cook chicken filling

Next, prepare the chicken filling. Heat oil in a cast iron pan or oven-safe skillet. If you don't have an oven-safe skillet, you can transfer the chicken filling to a 9x9-inch baking dish.

Add the vegetables and saute them until softened, stirring occasionally. Add garlic and spices, cooking until fragrant.

Pour in beer and simmer until most of the liquid evaporates. I like to use amber beer because it has more depth and flavor than pale ales but you can also use a pale ale.

Stir in shredded chicken, tomato sauce, and green chilies, mixing until combined. Bring the mixture to a simmer and cook for 5 minutes, allowing the chicken to absorb the flavors. Then, season the filling with salt and pepper and remove it from the heat.

Step 3: Bake

Now let's turn our attention back to the masa, the topping for the chicken tamale pie. Roll out the masa dough to a ¼-inch thickness. You can do this between sheets of wax paper, or plastic wrap, or press it out with your hands. I went the rustic route and used my hands to flatten the dough, placing the pieces over the chicken filling.

Cover the pan and bake for 20 minutes, then uncover and bake for an additional 10 minutes. Covering the pan during the first 20 minutes allows the steam to cook the masa, making it tender and soft. If you leave it uncovered, the topping can dry out.

The tamale pie is done when the masa is set and slightly golden on top - it should feel firm to the touch.

Step 4: Make corn sauce

While the pie is baking, prepare the corn sauce. I used fresh corn but you can use canned or frozen instead.

Heat oil in a large saute and saute the corn until softened. Transfer to a blender, add milk and parmesan cheese, and puree until smooth.

In the same pan, make a roux with butter and flour, then whisk in the corn puree until thickened. If you prefer a much looser sauce, you can skip this step.

You can also prepare the corn sauce ahead of time, but it will thicken as it cools. To loosen the sauce, just add a splash of milk and whisk until smooth.

If you want a spicy kick, top the chicken tamale pie with thinly sliced fresh jalapeno and garnish with chopped cilantro.

I'll be frank, I wasn't completely sure how this casserole would turn out. Yes, the chicken filling was flavorful and yes, the corn sauce was perfectly balanced. But how would the masa topping turn out? Luckily, it was as soft and tender as I hoped! Enjoy this meal with a cold glass of watermelon kiwi agua fresca for a complete meal!

Make-ahead and storage tips

• Make-ahead: You can make the masa, chicken filling, and corn sauce the day before. The corn sauce will thicken as it cools; add a splash of milk to help loosen the sauce while it's reheating. Assemble the dish right before baking.
• Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

Chicken Tamale Pie

Total Time1 hour hr

Course: Main Course

Cuisine: Mexican

Keyword: chicken, pie

Servings: 6

Author: Christine Ma

Ingredients

Masa

• ½ cup lard
• ½ cup chicken broth divided
• 1 ½ cup masa harina
• ¾ teaspoon baking powder
• ¾ teaspoon salt

Chicken filling

• 1 tablespoon oil
• 1 cup chopped onion
• 1 medium red bell pepper chopped
• 2 garlic cloves minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 canned chipotle chopped
• 1 tablespoon canned chipotle adobo sauce
• 2 tablespoons tomato paste
• ½ cup beer
• 3 cups shredded cooked chicken
• 15 ounces tomato sauce
• 4 ounces chopped green chilies drained

Corn sauce

• 1 tablespoon oil
• 2 cups corn
• 1 cup milk
• ½ cup grated parmesan
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• salt
• 1 jalapeno thinly sliced
• 2 tablespoons chopped cilantro

Instructions

• Preheat oven to 375 degrees F.
• Prepare masa. Add lard to the bowl of a stand mixer and mix with the whisk attachment until smooth. Add 1 tablespoon chicken broth and beat until well combined. Add flour, baking powder, and salt. Switch to the paddle attachment and while the stand mixer is running, slowly add the remaining chicken broth until a soft dough forms. You may not need to use all of the chicken broth. Cover the dough with plastic wrap and set aside.
• Make chicken filling. Heat oil in a 10-inch cast iron pan or oven-safe skillet over medium heat. Add onion and bell pepper and saute until softened, about 7-8 minutes. Add garlic, chili powder, cumin, paprika, oregano, chipotle, adobo sauce, and tomato paste, stirring until well combined.
• Add beer and bring to a simmer. Cook until almost all of the liquid has evaporated. Add shredded chicken, tomato sauce, and green chilies and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring frequently. Season filling with salt and pepper and remove from heat.
• Roll out the masa until it's ¼-inch thick. You can gather chunks of masa at a time and press it until it's ¼-inch thick using your hands or roll out the dough in between sheets of greased parchment paper. Place the masa on top of the chicken filling in an even layer.
• Cover the pan and bake for 20 minutes. Remove the cover and bake for another 10 minutes.
• Meanwhile, make the corn sauce. Heat 1 tablespoon oil in a large saute pan over medium heat. Add corn and saute until softened, about 3-4 minutes. Remove from heat and transfer corn to a blender. Add milk and parmesan cheese and puree until smooth.
• In the same pan, melt butter. Add flour, whisking to combine. Slowly add corn puree, whisking constantly until well combined. Bring to a simmer and cook until thickened, about 2-3 minutes. Season with salt.
• Remove chicken tamale pie from the oven and garnish with sliced jalapenos and chopped cilantro. Serve with corn sauce.

Notes

Use ambers or brown ales for the beer. 

The masa can be prepared the day before. Wrap tightly in plastic wrap and store in the fridge until ready to use.