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Just one taste and this ultra-comfort food is sure to become an instant winter classic.

Yield:
4-6
Prep time:
10 minutes
Cook time:
30 minutes
Photo of Chicken Tamale Pie

Recipe by Milk Calendar 2016, Dairy Farmers of Canada

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

Instructions

FILLING:
  1. Preheat oven to 425°F (220°C). 
  2. 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.
  3. 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. 
  4. Remove from heat and stir in cheddar. Add to chicken mixture; stir to mix. 
  5. Scrape mixture into a 10-inch (25 cm) square casserole dish. 

TOPPING:
  1. 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. 
  2. Remove from heat. Stir in cheddar, then one at a time, stir in eggs. 
  3. Using a large spoon, dollop over chicken mixture, then spread to barely cover. 
  4. Bake for 15 to 20 minutes until hot in centre.

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