Chicken Tamale Pie

📜 Collection: Georgia Collection | ✍️ Attribution: Fred Goudge | 📂 Category: Entrees A comforting and hearty chicken tamale pie layered with savory chicken, corn, olives, and a rich cornmeal crust. Baked to golden perfection, this classic dish offers a delightful blend of textures and robust flavors.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	1 hr 15 mins	None	8 servings

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🔪 Key Equipment

• Casserole dish
• Pot
• Mixing bowl
• Knife

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Ingredients

Filling and Cornmeal Base

Measurements	Ingredients	Prep / Notes
1	chicken	Cooked and bones removed
1	onion	Chopped
2 cloves	garlic	Diced
2 cups	chicken broth	None
1 large can	tomatoes	None
1 can	tomato sauce	None
1 cup	ripe olives	None
1/4 cup	margarine	None
1/2 cup	oil	None
1 Tbsp	chili powder	None
1 can	corn	None
2 cups	corn meal	None
2 cups	milk	None
3	eggs	Beaten
1 tsp	salt	None

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Instructions

Step 1: Simmering the Filling

1. Boil 1 chicken, 1 onion, and 2 cloves garlic in 2 cups chicken broth for 10 minutes.
2. Add 1 large can tomatoes, 1 can tomato sauce, 1 cup ripe olives, 1/4 cup margarine, 1/2 cup oil, 1 Tbsp chili powder, and 1 can corn. Simmer until heated through.

Step 2: Preparing the Cornmeal and Assembling

3. Mix together 2 cups corn meal, 2 cups milk, 3 beaten eggs, and 1 tsp salt.
4. Cook until thickened, stirring well as it cooks until the mixture is smooth and thick.
5. Add the tomato mixture and the cooked 1 chicken pieces into the cornmeal mixture, stirring to combine.
6. Place into a sprayed casserole dish and bake for 1 hour until golden and bubbling around the edges.

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💡 Make-Ahead & Storage: Assemble the casserole up to a day in advance, cover tightly, and refrigerate until ready to bake; add 10-15 minutes to the baking time if baking straight from the fridge.

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Original Recipe Scan