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Chicken Tamale Skillet Pie

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.
By Shawn Syphus
Updated June 18, 2014
Make With
Make With
Pillsbury Crescents

Ingredients

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

Steps

  • 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.

  • 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.

No nutrition information available for this recipe
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