Chicken Tamale Pie - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

Cutting board
Chopping knife
Large bowl
Grater
Medium saucepan
Whisk
10-inch (25 cm) Square casserole dish
Large spoon

Ingredients

FILLING:
1 small deli-cooked chicken
1 red bell pepper, diced
½ cup (125 mL) salsa
1 cup (250 mL) frozen corn
¹∕³ cup (75 mL) coarsely chopped cilantro
1 tbsp (15 mL) butter
1 small onion, diced
1 clove garlic, minced
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) shredded Canadian Aged Cheddar
TOPPING:
1½ cups (375 mL) milk
1 tbsp (15 mL) butter
½ tsp (2 mL) salt
½ cup (125 mL) cornmeal
1 cup (250 mL) shredded Canadian Aged Cheddar
2 eggs, lightly beaten

Directions

FILLING:

Preheat oven to 425°F (220°C).
Discard chicken skin and remove meat from bones. Shred meat into long bite-size pieces. Place in a large bowl along with red pepper, salsa, corn and cilantro.
Melt butter in a medium saucepan over medium heat. Add onion and garlic; sauté for a couple of minutes until soft. Sprinkle with flour. Whisk about 1 min then gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 2 to 3 minutes until smooth and thickened.
Remove from heat and stir in cheddar. Add to chicken mixture; stir to mix.
Scrape mixture into a 10-inch (25 cm) square casserole dish.

TOPPING:

In the same pan that you’ve just used for cheese sauce (no need to clean), bring milk, butter and salt to a boil. Gradually whisk in cornmeal. Whisk continuously until thickened, about 3 min.
Remove from heat. Stir in cheddar, then one at a time, stir in eggs.
Using a large spoon, dollop over chicken mixture, then spread to barely cover.
Bake for 15 to 20 minutes until hot in centre.