Tamale Chicken Pot Pies

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.
photo by Ashley McLaughlin Photography

These delicious mini tamale chicken pot pies have a Mexican-seasoned turkey filling and a cheddar cornmeal crust. The recipe is sponsored by my friends at Tuttorosso Tomatoes.

After all the crazy goodness of last year, I wasn’t sure this one could top it. But when Daniel proposed just after midnight on New Year’s Day, all that changed. I was reminded, once more, how sweet it is to be surprised–by both life and my own dumb sense of sureness.

Since 2004, whether we’ve been together or not, I’ve always thought of Daniel on Valentine’s Day. That year, he handed me a folded poem by Kenneth Carroll–the most beautiful, heart-opening, and unpretentious of poems–and in an instant, our friendship felt different to me. When I read The Fault in Our Stars two years ago, staying up late into the night to finish it, I stopped and re-read this line half a dozen times: “I fell in love the way you fall asleep, slowly and then all at once.” So precise and perfect.

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.photo by Ashley McLaughlin Photography

This Valentine’s Day feels so special, knowing our history and the decades more we can have now. It’s all just exciting. Instead of going out, I’m making us a sweet dinner for two.

When I thought about what to make, I wanted something that struck the right balance between tasting rich and feeling out of the ordinary. It couldn’t be something I make every day.

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.photo by Ashley McLaughlin Photography

Enter Tamale Chicken Pot Pies! These adorable, individual pot pies are filled with chicken and veggies in a mildly spicy cumin- and chili-seasoned tomato sauce, then topped with a soft, cheesy cornmeal crust. Not only are they perfectly portioned (only 284 calories per pot pie!), but any leftover pies make easy meals to reheat later!

If you want 8-ounce porcelain ramekins, these are the ones I use ($13)! 

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.
photo by Ashley McLaughlin Photography

The key to making the best filling is using the best canned tomatoes, because they give the sauce sweetness, richness, and a little depth, too. The brand I swear by is Tuttorosso Tomatoes. Now, if you’re thinking that all canned tomatoes miiight be the same, I understand where you’re coming from. Years ago, I bought whatever brand was on sale. But switching around left me noticing that my sauces were always inconsistent. Sometimes they tasted a little tinny/metallic while other times they could be bitter–even when my recipes remained completely the same.

 

Two years ago, I took part in a tasting/testing of Tuttorosso whole peeled plum tomatoes and the same product made by 6 other leading brands. The difference was night and day.

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.

Tuttorosso’s plum tomato was firm, intact, and tasted sweet, like a slightly more concentrated version of the tomatoes I’d eat in summer. Every other brand? Mushy.

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.

The flavors of these other brands ranged from not too bad (but not something I’d want to eat plain) to acidic, metallic, and sour. I was shocked that I’d spent years buying so many of those brands.

I’ve been a Tuttorosso convert ever since. Daniel can’t find a thing in our cabinets now because I’ve stocked us with every kind of canned tomato. But my sauces have never been better, richer, or naturally sweeter. And these Tamale Chicken Pot Pies are the perfect example of a good sauce making all the difference!

Mini Tamale Chicken Pot Pies! This recipe makes 6 individual, healthy and low calorie servings of the most delicious Mexican meal! The filling is a mildly spicy (not much, still kid friendly!) ground chicken and veggie mix with a cheesy cornmeal crust! You could even make it vegetarian with beans! 284 calories per serving. A family favorite for sure.
photo by Ashley McLaughlin Photography

I hope you love these mini tamale chicken pot pies as much as I do!

Tamale Chicken Pot Pies

Makes: 6 Individual Pot Pies

Serving Size: Serving: 1 Pot Pie

Calories per serving: 284

Fat per serving: 6.6g

Tamale Chicken Pot Pies

Ingredients

  • 1 cup chopped red onion
  • 1 cup chopped bell pepper (any color)
  • 3 garlic cloves, minced
  • 16 ounces lean ground chicken breast
  • 1 teaspoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ¼ teaspoon salt
  • 28-ounce can Tuttorosso tomato sauce
  • 4.5-ounce can diced green chiles
  • 1 cup frozen corn, thawed
  • ¾ cup ground yellow cornmeal
  • 2 cups low-sodium chicken broth
  • ¾ cup shredded cheddar cheese (3 ounces)

Instructions

  1. Preheat the oven to 400 degrees F. Spray 6 8-ounce ramekins with cooking spray and place on a large rimmed baking sheet.
  2. Spray a large skillet with cooking oil and set it over medium-high heat. Add the ground chicken and cook, crumbling it as it browns, until no longer pink, about 5 minutes. Transfer to a plate. Add the olive oil and swirl to coat the pan. Add the onions and peppers and cook, stirring frequently, until just beginning to soften, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Return the chicken to the pan and add the cumin, chili powder, and salt, stirring to coat the chicken and vegetables in the spices. Add the tomato sauce, green chiles, and corn, and bring to a boil. Reduce the heat and simmer, stirring occasionally, 8 minutes. Divide chicken mixture evenly among the ramekins.
  3. In a small saucepan, combine the cornmeal with the chicken broth and bring to a boil over medium heat, stirring constantly, then reduce the heat and simmer, still stirring constantly, until thickened, 6 minutes. Remove the pan from heat and stir in the cheese. Divide the cornmeal mixture evenly among the ramekins, smoothing the tops with the back of a spoon. Bake until the cornmeal crust is light golden brown, 18 to 20 minutes. Top each ramekin with sour cream and chopped fresh cilantro, if desired, and serve!

Nutrition Information & Notes:

Nutrition Information for 1 Tamale Pot Pie: Calories 284.3, Total Fat 6.6g, Sat Fat 3.1g, Cholesterol 61.7mg, Carb 31.7g, Fiber 5g, Sugars 5.3g, Protein 22.6g

http://www.andiemitchell.com/tamale-chicken-pot-pies/

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27 thoughts on “Tamale Chicken Pot Pies

  1. Carolyn Arnett

    I have regular chicken breat, not ground. Thinking a a fine dice to try this recipe. I have no equipment for grinding and I want to use what’s on hand. Loking forward to trying this recipe on a cold snowy evening.

    Reply
  2. Abby

    Coming from South Africa, I have never in my life heard of tamales – so I am not to sure exactly what this is. Looks like i can get most ingredients and this sounds delicious. Recently changed my lifestyle to a much healthier one and this is really quick and easy to make. Definitely on my list of dishes for the week. Thank you for sharing and your photo’s are stunning. Will be back to see more recipes.

    Reply
  3. Phi @ The Sweetphi Blog

    Absolutely love the flavors going on in this dish, especially how low calorie they are! I just about started crying after reading that line from The Fault in Our Stars – I loved that book, especially that line!! Valentine’s Day for me has always been special because not only do I fall more and more in love with my husband as time goes on, but because of the traditions we make, we always stay in and cook a meal together, it’s super low key, but I wouldn’t trade it for anything! Definitely adding these pot pies to our cooking list!

    Reply
  4. Beth R.

    Made these Saturday night. They tasted awesome, everyone loved them. I didn’t have 8 oz ramekins so I made as a whole potpie in a rectangular baking dish and topped with the cornmeal mix. One question, mine didn’t come out nearly as thick as what your pictures look like. Did you add tomato sauce with the diced tomatoes? It tasted great, but it was more brothy than thick and rich as your pictures.

    Reply
    1. Andie Mitchell Post author

      Hi Beth! Thank you for making it! Ah I see about the lack of thinness from the diced tomatoes. I made this recipe twice–the first time I used half diced and half tomato sauce, because I was playing with the creation of the recipe and I had 2 large 28-ounce cans open: diced and sauce. The second time I made the recipe, though, I knew I couldn’t just call for half a can of this and half a can of that, so I decided to go with all diced tomatoes since I wanted the texture of the tomatoes and Tuttorosso only makes a 15-ounce size in the tomato sauce, not the diced (I have no doubt they will have that size soon enough!). The sauce did thicken up some, but I think the containment of the ramekins forgives any sauciness! Considering what I like now, though, and your notes, I think it’s wiser to switch to a 28-ounce can of sauce rather than 28 ounces of diced tomatoes since we have a good amount of texture from the turkey, veggies, chiles, and corn! The sauce will give it a smooth, silky texture, too.

      All this to say, I’m updating the recipe to call for tomato sauce! Thanks Beth!! I’ll be retesting later! :)

      Reply
      1. Beth R.

        Thanks for the response Andie! I will also try with the sauce. As I said it was delicious as it was but wanted to make sure I didn’t do anything wrong on my end. I know my family will appreciate a remake of this one! It will be on our regular rotation! Thanks!

        Reply
  5. Kandice Van Houten

    Andie I just want to say hello! I’m new to your blog, having just finished your book. I enjoyed every page, and see so much of me in your story. I look forward to enjoying your recipes and getting to know you better!:)

    Reply
  6. Pingback: Currently Crushing On. | How Sweet It Is

  7. Riadus

    We really like how it tuernd out. I had the right amount of spice and heat. If I make it again I might mix the cheddar cheese into the polenta and add an extra 1/2 cup. The bread salad is so, so good. Fine to pin/link. Thanks for asking.

    Reply
  8. Jessica

    These look amazing! I found your blog today, thanks to Gina @ skinnytaste and I’m loving it. I will definitely be a regular.

    Reply
  9. Carol Hansen

    Andie!!!

    These pot pies are amazing!!! I posted them on my instagram and several of my friends are making them!! Love the ramekins..helps me with portion control hee here! xoxoxoxo

    Reply
  10. Karen

    Hi Andie :

    I am eating this right now and it is FABULOUS !! A cross between tamales and pot pie; two of my favorite things :) I also love the Tuttorosso tomatoes and totally agree – using good quality canned tomatoes makes a huge difference. If I can’t find good quality San Marzanos I always go for the Tuttorossos.

    Quick question on the olive oil – you call for it in the instructions, but I actually don’t see it listed in the ingredients ? ? Not a huge deal, just threw a little in and went on my way. Thought I’d let you know, though,

    Thank you for a fantastic recipe !! Can’t wait to dive into the book :)

    Reply

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