Comforting Chicken Tamale Pie

Name: Comforting Chicken Tamale Pie
Yield: 4 - 6 Servings
Ingredients: Filling; 1 small deli-cooked chicken; 1 red bell pepper diced; 1/2 cup (125 mL) salsa; 1 cup (250 mL) frozen corn; 1/3 cup (75 mL) coarsely chopped cilantro; 1 tbsp (15 mL) Butter; 1 small onion diced; 1 clove garlic minced; 1 tbsp (15 mL) all-purpose flour; 1 cup (250 mL) Milk; 1 cup (250 mL) shredded Canadian Aged Cheddar; Topping; 1 1/2 cups (375 mL) Milk; 1 tbsp (15 mL) Butter; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) cornmeal; 1 cup (250 mL) shredded Canadian Aged Cheddar; 2 eggs lightly beaten

Our dietitians' favourite

This recipe is taken from the 2016 Milk Calendar. After an afternoon in the great outdoors, this ultra-comfort food is the piping hot way to end the day. Just one taste and it’s sure to become an instant winter classic.

Prep: 10 min
Cooking: 30 min

Yields 4 - 6 Servings

Ingredients

Filling
1 small deli-cooked chicken
1 red bell pepper diced
1/2 cup (125 mL) salsa
1 cup (250 mL) frozen corn
1/3 cup (75 mL) coarsely chopped cilantro
1 tbsp (15 mL) Butter
1 small onion diced
1 clove garlic minced
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) Milk
1 cup (250 mL) shredded Canadian Aged Cheddar
Topping
1 1/2 cups (375 mL) Milk
1 tbsp (15 mL) Butter
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cornmeal
1 cup (250 mL) shredded Canadian Aged Cheddar
2 eggs lightly beaten

READY FOR REWARDS?

Preparation

Filling:

Preheat oven to 425°F (220°C). Discard chicken skin and remove meat from bones. Shred meat into long bite-size pieces. Place in a large bowl along with red pepper, salsa, corn and cilantro.

Melt butter in a medium saucepan over medium heat. Add onion and garlic; sauté for a couple of min until soft. Sprinkle with flour. Whisk about 1 min, then gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 2 to 3 min until smooth and thickened. Remove from heat and stir in Cheddar. Add to chicken mixture; stir to mix.

Scrape mixture into a 10-inch (25 cm) square casserole dish.

Topping:

In the same pan that you’ve just used for cheese sauce (no need to clean), bring milk, butter and salt to a boil. Gradually whisk in cornmeal. Whisk continuously until thickened, about 3 min. Remove from heat. Stir in Cheddar, then one at a time, stir in eggs.

Using a large spoon, dollop over chicken mixture, then spread to barely cover. Bake for 15 to 20 min until hot in centre.