Chicken Tammle Pie

Farm.Fares's picture

Nov. 14, 2011


Cornmeal 2 Cup (32 tbs)
Boiling water 1 Cup (16 tbs)
Salt 2 Teaspoon
Stewing chicken 5 Pound (1 In Number)
Chicken fat 2 Tablespoon
Onions 3 Medium , sliced
Chicken broth 2 Cup (32 tbs)
Tomato puree/Ketchup 1 Cup (16 tbs)
Cayenne 1/4 Teaspoon
Pepper 1/4 Teaspoon
Dry mustard 1/4 Teaspoon
Worcestershire sauce 4 Teaspoon
Sugar 1 Teaspoon
Bay leaf 1



1. Preheat the oven to 400°

2. Line sides and bottom of 6 individual baking dishes, or a greased 2 qt casserole


3. In a large pan, heat the salted water to boiling and cook the cornmeal to make a thick mush. Cool this till required

4. Cut up chicken and cook in salted water till tender

5. Melt the chicken fat and add the onions to the pan to cook till soft and yellow

6. Add the chicken broth and the tomato puree to the pan along with the seasonings and tomato sauce. Cook for 20 minutes to blend tastes.

7. Shred chicken from bones and add to tomato sauce. Spoon this mix into baking dishes, cover with the cooked cornmeal and bake in a hot oven till the cornmeal crust browns


8. Serve hot

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1008Calories from Fat 441

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1162 mg48.42%

Total Carbohydrates 56 g18.7%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 83 g166%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet