My chicken tamale pie is an easy dinner that is sure to be a hit with friends and family. A flavorful cornbread bottom topped with enchilada sauce, seasoned chicken, and melted cheese.

Chicken tamale pie is one of my favorite comfort meals. It’s simple, flavorful, and satisfying. If I happen to have rotisserie chicken or shredded chicken on hand, I always make this recipe. It’s simple to make and always hits the spot.

I have been making this recipe for years and finally decided it needed a place on this blog. It’s one of those dinners that I get excited to make because it really is just so good.

This Jiffy tamale pie also holds a special place in my heart because it was one of my grandmother’s favorite meals in her later years. My mom would make her a couple at a time so she could keep them in her freezer for easy to warm up dinners.

Need more chicken dinner ideas, be sure to try this chicken zucchini squash casserole, chicken stuffed bell peppers, and fiesta chicken casserole.

Why you’ll love this recipe

• Easy dinner idea. If you are looking for a little something different but easy to make, this is a must try.
• Great recipe for rotisserie chicken. This is the perfect recipe to use rotisserie chicken or leftover chicken.
• Freezer friendly. You can easily freeze this meal up to 2 months.
• Hearty comfort food. A warm, filling, satisfying meal.

Ingredients

This easy chicken tamale pie uses some pantry staples. It’s a great recipe for rotisserie chicken but you can use your favorite cooked chicken.

• Jiffy corn muffin mix: A box of corn muffin mix is used to make the base.
• Cream style corn: A can of sweet corn cream style adds amazing flavor and moisture to the cornbread.
• Diced green chiles: You will need a can of diced green chiles. Use the whole can.
• Egg: One large egg is needed.
• Milk: Use whatever milk you have on hand.
• Taco seasoning: I am using a pack of taco seasoning. You can also use homemade taco seasoning.
• Chicken: I love using rotisserie chicken for this recipe. You can also use precooked or leftover chicken.
• Enchilada sauce: Use a can of red enchilada sauce.
• Cheese: I like using a Mexican blend shredded cheese. You can substitute with monterey jack, colby jack, or cheddar cheese.

How to make chicken tamale pie

Step one: Preheat your oven to 400 degrees F. Spray a pie dish with non-stick cooking spray. I recommend using a deep pie dish if you have that available.

Step two: Place the corn muffin mix, cream style corn, egg, milk, diced green chiles, and taco seasoning in a large bowl. Mix together until combined.

Step seven: Let the tamale pie rest for about 5 minutes before serving. Serve the chicken tamale pie warm. Optional, top with diced green onion.

Heather’s recipe tips

• Shred or dice the chicken small. This makes it easier to eat.
• Don’t have a deep dish pie dish, you can use and 8 x 8 or 9 x 9 baking dish.
• If your cornbread starts to brown too fast before it’s finished baking, you can cover it loosely with a piece of foil. (You can notice in the picture mine started getting a little brown. )

Variations

Jiffy chicken tamale pie can be made your own with a few changes.

• Protein: Swap out the chicken with shredded turkey or cooked ground beef.
• Veggies: Try adding in some black beans, peppers, and onions.
• Mini tamale pies: make individual pies by dividing everything into individual ramekins.

Storage instructions

Let the leftovers cool completely. Store in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or in the oven at 350 degrees until warmed through.

This tamale pie freezes well. Let it cool and wrap with plastic wrap and then foil or transfer pieces to a freezer safe container. Freeze it for up to 2 months.

You can also assemble this meal the night before and store in the refrigerator. Bake the next day.

Frequently asked questions

More easy chicken dinners

• Hash Brown Chicken Casserole
• Buffalo Chicken Sandwich
• Crockpot Chicken Spaghetti