Chicken Tamale Pie

Ingreadient:

• 3 cups diced cooked chicken (about 12 ounces)
• 1 1/2 cups prepared salsa
• One 15-ounce can black beans, drained and rinsed
• 1 1/2 cups chicken broth
• 1 tablespoon chili powder
• 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, for serving

Direction

1. Preheat the oven to 400 degrees F. 
2. Heat the chicken, salsa, beans, 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. 
3. 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. 
4. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.