Tamale Chicken Pot Pies

This post is sponsored by 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.

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.

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!

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.

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.

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!

I hope you love these mini tamale pies as much as I do! Do you have plans for Valentine’s Day?

 

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Tamale Chicken Pot Pies

Makes: 6 Individual Pot Pies

Serving: 1 Pot Pie

Calories per serving: 284

Fat per serving: 6.6g

Ingredients

• 1 cup chopped red onion
• 1 cup chopped bell pepper (any color)
• 3 garlic cloves, minced
• 16 ounces lean ground chicken breast
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ¼ teaspoon salt
• 28-ounce can Tuttorosso diced tomatoes
• 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 diced tomatoes, 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

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