Dinner/ Gluten Free/ Healthy/ Lunch

Chicken Tamale Pie

September 21, 2017

Southwest is Best and this Chicken Tamale Pie is proof.

Chicken Tamale Pie - The Seasonal Junkie

Okay,  I’m a little biased, seeing as I am from the Southwest. But whatever, l speak the truth. And guys, the mornings have been glorious, finally. I woke up this morning and the temperature was 72 degrees. So naturally it was time for the first hike of Camelback of the season. Camelback is a must-do if you have never been to AZ. It is moderate in difficulty and just under 3 miles round trip. Normally, once the weather starts to be tolerable, I like to do this trail at least once a week. Just a heads up though, don’t try to go Saturday at 10:00 AM. The trail will be busy and you will be annoyed.

For when you’re in the taco mood

Besides all of the amazing hiking you can do in Phoenix, my other favorite is naturally the food. My cooking is very influenced by Southwestern flavors. I  am always game to put a little chili powder or hot sauce on anything. Salsa may be my favorite condiment. My mantra? “Spice it Up”! Okay, you probably get it now.

And Check out this chicken tamale pie beauty!

Chicken Tamale Pie - The Seasonal Junkie

So I mentioned we are moving and ingredients in my office are getting slim. Use it all up has been the name of the game. I found some masa (corn flour) and frozen chicken from god knows when. I don’t know why, but I instantly thought chicken tamale pie. It turned out AWESOME. I am always a huge advocate for cornbread and if you serve it with some salsa and chicken goodness, well I let you figure it out. This chicken tamale pie does take longer than a minute to cook in the oven, but my god it is worth it. Not to mention, the residual smells that will linger throughout your home. So make it or forever miss out.

Chicken Tamale Pie - The Seasonal Junkie

Chicken Tamale Pie - The Seasonal Junkie

 Click on the tools I used to make this Chicken Tamale Pie


Chicken Tamale Pie

Serves: 6
Cooking Time: 1 hr 30 Min


  • Filling:
  • 3 cups Cooked Chicken, shredded or diced
  • 12 oz Medium Salsa
  • 1-16 oz can Black Beans, rinsed
  • 1/2 Zucchini, medium diced
  • 1/2 Medium Red Onion, small diced
  • 3 Coves Garlic, minced
  • 1 Lime, juiced
  • 1 4 oz can, Roasted Green Chiles
  • 2 tbsp Taco Seasoning
  • Salt and Pepper, to taste
  • Corn Topping:
  • 1 1/4 Cup Masa (Corn Flour)
  • 2 tsp Salt
  • 2 tbsp Honey
  • 1 tsp baking powder
  • 2 Eggs, beaten
  • 2 tbsp Greek Yogurt
  • 1- 2 cup Water
  • 1/4 cup Frozen Corn
  • Optional: 1 Jalepeno, sliced 3 tbsp Shredded Cheddar Cheese, Green Onion



Preheat oven to 375 degrees


I cooked my chicken in a crock pot for about 6 hours on high with salsa and shredded it. If you use an alternate method feel free to do so


In 12 in oven-safe skillet, heat olive oil, garlic, onion and zucchini until fragrant and translucent


Add Taco seasoning and stir


Add chicken, chiles, black beans, lime juice, salsa, and salt and pepper


Stir until well mixed and heated evenly


Begin to mix Corn Topping


In Medium-Large Bowl


Whisk together masa, salt, and baking powder


Add beaten eggs and mix


Add 1 cup of water, greek yogurt, and honey


You will need to add more moisture in most cases, do this slowly


You will need to add enough so that your batter resembles waffle batter (thick but still settles), If you need to add more than a couple continue to do so slowly


Once the correct consistency is reached fold in frozen corn


Pour on top of Skillet filling and spread flat with rubber spatula being sure to cover all portions of filling


Top with sliced jalepeno and cheese if desired


Bake for 40-50 minutes, top will be golden across the topping


Serve with desired toppings, I use greek yogurt in place of sour cream and salsa

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  • Reply
    September 23, 2017 at 11:52 pm

    Looks delish!!

  • Reply
    Smokey Fall Pumpkin Soup » The Seasonal Junkie
    October 2, 2018 at 8:03 am

    […] Southwest is best and this Chicken Tamale Pie says “Same”. Click for recipe!  […]

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