My Gluten Free Girlfriend

Gluten Free Recipes & Reviews

Gluten Free Tamale Style Mexican Pie

Gluten Free Tamale Style Pie

I always buy a rotisserie chicken on my trips to costco. The last time may be my last time though. This chicken was so dry that the poor wings were like jerky. The two times before that some of it was still slightly raw and needed additional cooking. So I needed a way to save this chicken. I began looking around my kitchen and came up with this yummy tamale style pie.

The biscuit topping mimics cornbread in texture. The filling is smokey, sweet, and very spicy. If you want to tone down the spice you could probably omit the el pato and use an equivalent amount of the juice from the canned tomatoes (I have not tried this but I would think it would work well).

This recipe makes 2 casseroles  You can freeze one for a quick meal on another day. It was convenient for us to have two since I had extra cans of corn that needed using up. Corn hurts my belly but Alan loves it! I made one corn free and one with corn. Alan loved both versions.

The spices for the biscuit mix are listed as pinches. I tried different amounts in both casseroles and liked both results well. This is an easy recipe to change out ingredients with what you have on hand and make it your own.

Submitted to: Thursday Treasures Link Party, Tasty Thursdays

Gluten Free Tamale Style Pie
Prep time
Cook time
Total time
Serves: 12
  1. Pull chicken off of bones. Shred larger pieces with a fork.
  2. Combine in large skillet with el pato and san marcos chipotle salsa.
  3. Add in chopped veggies.
  4. Simmer until veggies are tender and sauce thickens up or boils away some. You don't want it soupy.
  5. While it is simmering mix up the biscuit topping. Season the biscuit topping with a pinch of cumin, chilli powder, and cayenne if you like things extra spicy.
  6. Spray 2 8 or 9 inch fairly tall pyrex round casserole dishes.
  7. Split the meat and veggie mixture between both pans evenly.
  8. Top with the kidney beans and corn if desired. Making sure to leave a few inches space at the top for biscuit topping.
  9. Drop half of the biscuit mixture onto the top of each pan and spread out evenly.
  10. Bake uncovered at 350 for 35 to 45 minutes (time fluctuates depending on thickness of biscuit topping, what size pan you use etc.)
  11. Remove from oven and let cool for about 10 minutes.




Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.