Tamale Pot Pies

These delicious and easy tamale pot pies are a fun and easy update on classic tamales. They're quick enough to make for a weeknight meal and filled with flavor. As an added bonus, they're naturally gluten-free and dairy-free, making them allergy-friendly to serve for the company.

5 from 10 votes

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Course: main dish

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 512kcal

Author: Michelle

Ingredients

For the filling

4 cups rottisserie chicken deboned
1 1/2 cups tomato sauce not pasta sauce
1 cup frozen corn
3 chipotle peppers in adobo sauce
2-3 pickled jalapeno peppers optional
1/2 teaspoon salt

For the topping

2 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chicken stock
1/3 cup lard
2 chipotle peppers in adobo sauce

Instructions

Preheat oven to 375 degrees. Remove chicken meat from chicken and place in mixing bowl. Add tomato sauce, corn, salt, and chipotle peppers. Turn on mixer and blend until chicken is shredded, about a minute. Slice jalapeños if using and add, then stir by hand to incorporate.
4 cups rottisserie chicken, 1 1/2 cups tomato sauce, 1 cup frozen corn, 3 chipotle peppers in adobo sauce, 1/2 teaspoon salt, 2-3 pickled jalapeno peppers
Divide the filling amongst 6 large ramekins or 8 smaller ramekins. Just scoop in, don't pack down.
Prep the topping. Add chicken stock and lard to a small pot and turn heat to medium. Bring to a boil, then turn off heat.
1 1/2 cups chicken stock, 1/3 cup lard
In the now empty filling bowl, add the masa harina, baking powder, and salt. Stir to mix together. Pour hot liquid into bowl while mixing. Add chipotle peppers and beat for a minute.
2 cups masa harina, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 chipotle peppers in adobo sauce
Divide topping into six or eight equal pieces, depending on the size of your ramekins. Pat into a circle and place atop each ramekin.
Cover tamale pot pies with tin foil. Bake for 15 minutes at 375 degrees. Remove foil and increase heat to 425 degrees. Bake an additional 15 minutes (10 if using smaller ramekins).
Let cool 5-10 minutes then serve.
Use foil to cover any leftovers and place in fridge for up to two days.

Video

Equipment

4 Ounce Ramekins

1 1/2 Quart Saucepan

Spatula Set

Notes

Three avocados are enough to fill all six tamale pot pies. If you want leftover avocado filling for lunch, plan on one avocado for every two pot pies.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.