Chicken Tamale Pie Recipe

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This pie has become a standby for weekday suppers. The zesty filling satisfies our craving for Mexican food. And the kids like the crust, which tastes like corn muffins.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 egg, beaten
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups cubed cooked chicken
  • 1 cup frozen corn, thawed
  • 1/2 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1/2 to 3/4 teaspoon chili powder

Nutritional Facts

1 serving (1 slice) equals 382 calories, 15 g fat (5 g saturated fat), 102 mg cholesterol, 911 mg sodium, 41 g carbohydrate, 2 g fiber, 22 g protein.


  1. In a bowl, combine muffin mix, egg and milk; add cheese. Spread in the bottom and up the sides of a greased 9-in. pie plate.
  2. In a saucepan, combine soup, chicken, corn, onions, chilies, garlic and chili powder; heat through. Immediately pour into crust.
  3. Bake at 400° for 20-25 minutes or until crust is golden and filling is hot. Yield: 6 servings.
Originally published as Chicken Tamale Pie in Country Chicken Cookbook 1995, p79

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Aug. 29, 2011

"Very good! I added a bit more chili pepper and used olives instead of green onion because that is what I had on hand. Even my picky son said it was something he would eat again. Winner!"

Reviewed Feb. 23, 2010

"I had been looking for a Tamale Pie recipe without ground beef for my husband. I had tried several other chicken tamale recipes, they were all terrible. This on the other hand, my husband said that this was as good as his mother used to make. That was music to my ears. AWESOME RECIPE! Tastes wonderful!!"

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