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Chicken Tamale Skillet Pie

  • Prep 15 min
  • Total 40 min
  • Ingredients 7
  • Servings 8

Layer creamy chicken, polenta and crescents for cheesy skillet dinner everyone will love. MORE+ LESS-

Shawn Syphus Shawn Syphus
June 18, 2014


cups shredded cooked chicken breast
cans (4.5 oz each) Old El Paso™ chopped green chiles
can (14.75 oz) cream style sweet corn
teaspoon ground cumin
oz plain polenta (from 1-lb package), cut into 1/2-inch slices
1 1/2
cups shredded Monterey Jack cheese (6 oz)
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls


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  • 1
    Heat oven to 350°F. Spray 10-inch cast-iron or ovenproof skillet with cooking spray.
  • 2
    Heat skillet over medium heat. Add chicken, chiles and corn; stir to combine. Stir in cumin; add salt and pepper to taste. Cook about 3 minutes or until thoroughly heated. Remove from heat. Top with cheese. Arrange polenta slices in even layer on top.
  • 3
    Unroll dough; separate into 8 triangles. Place shortest side of each triangle on rim of skillet over cheese with dough point in center.
  • 4
    Bake 17 to 20 minutes or until dough is golden brown. Carefully remove skillet from oven. Let stand 5 minutes before cutting into wedges to serve.

Expert Tips

Easily shred a cooked boneless chicken breast by placing it in your stand mixer with the paddle attachment. Turn on the mixer for about 30 seconds or until the chicken is finely shredded.

Feel free to substitute shredded pork or beef for the shredded chicken breast.

If you'd prefer, serve topped with chopped tomatoes and sour cream.

Nutrition Information

No nutrition information available for this recipe

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