Nothing like a rainy day to want to eat something warm and comforting, right? And I've got just the thing for you! This Chicken Tamale Pie was made before we found out about Vivi's food allergies, so don't go thinking that this is dairy or soy-free (sorry!). But those of you who can eat dairy and soy are in luck, because this just might be one of my most favorite things I've made. It's really, really good and I am counting down the days until I can have it again!


Ingredients
Recipe from Food Network.

3 cups diced cooked chicken (about 12 ounces)
1 1/2 cups prepared salsa
One 15-ounce can black beans, drained and rinsed
1/2 cup red bell peppers, cut into small cubes
1/2 cup green bell peppers, cut into small cubes
1 1/2 cups chicken broth
1 tablespoon chili powder (I only used 1tsp. because I didn't want it too spicy for Cora.)
2 scallions (white and green parts), sliced
3/4 cup cornmeal
1 cup shredded sharp Cheddar cheese
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Sour cream & limes, for serving

Directions
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, red & green bell peppers, 1/2 cup of the broth, and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering.
- Stir in the scallions and remove from the heat.
- Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes.
- Remove from the heat and stir in the cheese and butter.
- Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes.
- Let stand for 15 minutes. Serve with sour cream & limes.

If you have leftovers, and that's a big "if", you can stretch another meal out by eating this with rice, or wrapped in a tortilla as a taco. Or you can just eat it on it's own too. Either way, it's sure to be a delicious leftover meal.