Tamale Pie with Chicken
This tamale pie with chicken is a bit of a process, but well worth the rich flavor it produces. My family loved this recipe. In the tradition of Paula Dean with all the butter I could pack in, this recipe is not for those times when you are watching your figure, but when you are looking for something good for your soul.
Recipe Summary test
You can substitute lard or vegetable shortening for the butter, but I prefer the butter flavor in the crust. You can also use low-sodium chicken stock instead of water, if you'd like. You can use 4 packets of Splenda(R) instead of 2 tablespoons sugar for crust, if you'd like.
You can also put the chicken and spices in a slow cooker in the morning and cook all day. There is no need to marinate if you use this method. You will need to use a little extra water or chicken stock than the recipe above to avoid cooking the chicken dry. Don't put the veggies in the slow cooker, or they will lose all their texture. When you are ready to prep the pie remove the chicken from the pot and shred. Pour the broth into a pot and boil until reduced until about 1 cup of liquid remains. Add veggies to the pot and continue with method above.
Nutrition data for this recipe includes the full package amount of enchilada sauce and sour cream. The actual amount of sauce and sour cream consumed will vary.