A fabulously different dinner, meet the chicken tamale pie, combining the flavors of a tamale, with some good old American convenience!
I do love me some one pot dinners (are we seeing a theme here yet?) This Chicken Tamale Piee was a lot more filling than expected. It fed two garbage guts guys, my Mum and me and we still had leftovers. H didn’t bother to try this one, and opted for yogurt. Whatever. More for me! It isn’t overly spicy (but you could kick it up a notch if you aren’t attempting to feed kids) but has a lovely, robust flavor. I love that it uses polenta (secret ingredient!!) and can feed the whole family. Aussies and Kiwis and anyone who doesn’t have access to crescent rolls (Hi Mum!): You could use flaky pastry dough instead and it would rock. Probably more so, since more dough is always good! Give it a try! Here’s how it looked after we devoured half of it:
Like one skillet/one pot meals? Check out this Chicken & Spinach Pie, or this One Pan Cheesy Smoked Sausage Pasta Skillet!
- 3 boneless skinless chicken breasts diced small
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper
- 2 Tbs chopped cilantro plus more for garnish
- 2 4.5oz cans chopped green chillies
- 14.75 oz can cream style sweet corn
- 1 lb package of ready made polenta cut into 1/2-inch slices
- 1 1/2 cups shredded cheddar cheese
- 1 can crescent rolls
- Heat oven to 350°F.
- Heat skillet over medium heat. Add chicken, and onions and stir fry until browned. Add garlic, cumin and coriander, salt and pepper and cook for a further minute or two.
- Add cilantro, chillies and corn; stir to combine. Cook about 3 minutes or until heated.
- Remove from heat. Top with cheese. Arrange polenta slices in an layer on top.
- Unroll dough; separate into 8 triangles. Place shortest side of each triangle on rim of skillet over cheese with dough point in center.
- 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.
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