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Chicken Tamale Skillet Pie How-To

Chicken Tamale Skillet Pie
Get all the flavors of authentic tamales without all the fuss in this quick and easy skillet meal.

One thing I love about creating new recipes is the challenge involved. You might think me crazy, but I look at challenges as a positive thing. Every failed recipe I’ve created is a new opportunity for learning what I did wrong and how I can fix it. Yes, there are times when it’s frustrating, but when you finally nail that one elusive recipe, it feels so dang good. 

This Chicken Tamale Skillet Pie was one of those recipes that I attempted a few times. Each failure brought me closer and closer until I finally reached perfection. 

Not only is this a hearty weeknight dinner recipe, but it’s also done solely in one pan. Which leaves you with fewer dishes to clean and more time with your family! 

Grab all your ingredients and a 10-inch cast iron skillet (or an oven safe skillet). One of my favorite types of tamale is filled with green chilies and corn; I decided to plump this one up a little with some shredded chicken breast. Feel free to substitute shredded pork or beef if you prefer!

Shredded cheese, shredded chicken, corn, green chilies, crescent roll dough, polenta

To get the taste and texture of a classic tamale I grabbed some ready-made polenta. It’s made with yellow cornmeal and has a very mild taste to it, perfect for soaking up the flavors of the green chilies and creamed corn.

Skilled filled with cheese and slices of polenta

Top it all off with a layer of crescent dough! The addition of the crescents was awesome; it gave the tamale pie an amazing flaky crust that complimented the tender polenta and cheesy filling.

Skillet covered with crescent dough triangles

Let the skillet sit for just a few minutes before slicing into it. I loved how the delicious filling was covered in gooey cheese, so when you pulled it out there were strings of cheese trailing behind. I know you’re going to love this one too!

Chicken Tamale Skillet Pie


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