Tamale Pie with Chicken

A buttery tamale crust and topping holds a flavorful Mexican-inspired chicken filling in this savory pie that's worth the effort.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 50 mins
• Calories: 624 Calories

Ingredients

• 1 cup butter, softened
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 teaspoons salt
• 2 teaspoons baking powder
• 2 cups water
• 1 (16 ounce) container sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 teaspoons ground black pepper
• 2 tablespoons minced garlic
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon lime juice
• 1 (6 ounce) can sliced black olives
• 1 (10 ounce) can enchilada sauce
• 1 teaspoon lime juice
• 2 jalapeno peppers, seeded and chopped
• 1 (28 ounce) can diced tomatoes, drained
• 2 cups shredded Mexican cheese blend
• (12 ounce) bottle olive oil
• 2 poblano peppers, chopped
• 3 cups hot water, or as needed
• 3 large skinless, boneless chicken breasts, cut into thick strips
• 4 cups masa flour
• 0.5 cup chili powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let marinate 8 hours to overnight.

Step 3

Pour chicken with marinade into a pot; add water. Cover and cook over medium-high heat until chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and let simmer for 1 hour.

Step 4

Transfer chicken to a large bowl and shred using 2 forks; set aside and keep warm.

Step 5

Add tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook veggie mixture over medium-high heat until slightly softened and onion is translucent, 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered; final product should be the consistency of a thick stew. Combine vegetable mixture with shredded chicken and set filling aside.

Step 6

Mix masa flour, chili powder, sugar, baking powder, salt, and pepper for crust together in a bowl. Mix in butter and lime juice. Add hot water and mix until dough reaches the consistency of a thick cookie dough; mix or knead thoroughly.

Step 7

Place about 1/2 of the crust mixture into the prepared pan to form a 1/2- to 3/4-inch layer covering the bottom and 3/4 up the sides. Spread filling into crust.

Step 8

Flatten handfuls of remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay on top of pie; continue until top is mostly covered. Spread enchilada sauce over crust. Cover with Mexican cheese. Scatter olives on top.

Step 9

Bake in the preheated oven until golden and bubbly, about 45 minutes. Serve with a little enchilada sauce and a dollop of sour cream on top of each serving.