Chicken Nacho Pie with Cornbread Crust + Some Ideas for Cinco de Mayo
Chicken Nacho Pie with Cornbread Crust

Good Monday morning to you all! Guys, it’s the last week of April and that means we are hurtling into May, that month that’s filled with celebrations, tests, graduations, proms, carnivals and hopefully warmer weather too (it’s mighty nippy outside today)! First up is Cinco de Mayo which nicely falls on a Sunday this year, which means that for most of us, there’s no work to interfere with the consumption of margaritas and Mexican food. Yay!! And speaking of food, if you’re looking for a one-pan, Mexican-inspired treat to serve your crew, have I got a winner for you! This Chicken Nacho Pie with Cornbread Crust is destined to be a hit at any fiesta!

I mean how could it not? Who’s not going to love a dish that’s got fresh cornbread upon which sits layers of shredded chicken, scallions, tomatoes and beans and is covered in melted cheese and crushed up tortilla chips? I’ve done my research and I’m here to say that it’s scientifically impossible!


And while I know this is a far cry from authentic Mexican fare, I don’t think that will be a concern to anyone after the first bite. It’s  super delish!

And surprisingly easy to make too! 


The cornbread comes together in a snap and even makes a little extra so you get a little ramekin of it to enjoy all by yourself! 


Then, you simply layer on the other ingredients, starting with the chicken—


Then the scallions— 


The tomatoes —


The beans—


And then finally, the cheese and crushed-up chips.


After a short bake, it’s time to slice and serve. Neat? Nope. Super delish? Sî!!


Serve me this on Cinco de Mayo (or really anytime) and you’ll be my amigo for life! YUM!


Chicken Nacho Pie with Cornbread Crust

Makes 12-15 servings

You will need a quarter sheet pan for this.

Prep Time: 25 minutes; Bake Time: 30 minutes


For the Crust

  • 6 tablespoons unsalted butter, melted and divided

  • 3/4 cup unbleached, all-purpose flour

  • 3/4 cup stone-ground yellow cornmeal

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 cup cold buttermilk, well-shaken

  • 2 large eggs, beaten

For the Filling

  • 3 cups cooked, shredded chicken (about 2 large boneless breasts—you can totally use leftover chicken for this or roast a couple of pieces)

  • 4-5 scallions, thinly sliced

  • 4-5 ripe plum tomatoes, diced

  • One 15-ounce can black beans, rinsed and drained

For the Toppings

  • 5 ounces freshly shredded cheddar cheese

  • 5 ounces freshly shredded Monterey Cheese

  • 10 ounces white or yellow corn tortilla chips, crushed

  • Sliced fresh jalapeño, sliced radishes, sour cream, avocado, salsa (optional)

The Recipe

1. To make the crust: Make sure rack is centered in oven and place a baking stone on it (or an upside down rimmed baking sheet if you don’t have one) and preheat oven to 400ºF.

2. Brush the quarter sheet pan with 1 tablespoon of the melted butter, making sure to get into the corners and up the sides. Butter a small ramekin too. Set aside.

3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate bowl, whisk the remaining 5 tablespoons butter, buttermilk and eggs together. Pour the egg mixture into the flour mixture and use a fork to quickly mix it together, just until incorporated. It’s ok if there are lumps. You don’t want to over mix. Ladle out 1/2 cup of the mixture into the prepared ramekin and pour the rest of the batter into the sheet pan. If you try to cook all of the batter in the sheet pan without portioning off that 1/2 cup, it will overflow. Set the ramekin aside.

4. To fill the pie: Place the shredded chicken on top of the batter, spreading it out evenly in one layer. Then top with the scallions, then the tomato and then the beans. Sprinkle half the cheese across the top and then half the chips. Then repeat with the rest of the cheese and chips.

5. Place the pie on the baking stone and place the ramekin in the oven to bake as well. Cook pie for 25-30 minutes, until cheese is bubbling and cornbread is coming away from the edge of the pan. Bake ramekin for 202-5 minutes, until golden brown and cooked through. Save the ramekin of cornbread for you but serve the pie immediately, cutting into squares and top with jalapeños, radishes, sour cream, avocado, salsa or whatever you can dream up.


Note: Recipe adapted from Pie Squared by Cathy Barrow. I subbed in chicken instead of pork carnitas and tinkered with the rest of the dish a little too.

Print Friendly and PDF