I haven't made this but it's from the American Century cookbook & sounds really good: TAMALE PIE (serves 6) Cornmeal Crust: 4 cups water 3/4 tsp salt 1 1/2 cups cornmeal 2 TBL butter or lard (not shortening) Filling: 2 TBL bacon drippings or vegetable oil 1 medium yellow onion, peeled & chopped 1 small green bell pepepr, cored, seeded, chopped 1 1/4 lbs lean ground chuck 1 TBL chili powder 1/2 tsp ground cumin 1 cup canned crushed tomatoes (I'd use Ro-Tel) 1/2 cup beef broth 3/4 tsp salt or to taste For the crust: Preheat oven to 350°. Grease 2 1/2 qt casserole; set aside. Bring water & salt to boiling in a medium heavy saucepan over high heat. Whisking vigorously, add cormeal gradually & continue beating until thick & smooth; beat in butter. Spoon 3/4 of mixture into casserole & with spoon, press over bottom & up the sides. Set aside. Keep remaining cornmeal mixture covered until ready to use. FILLING: Heat drippings in large heavy skillet over moderate heat 1 minute, add onion, green pepper & garlic & stir-fry until limp, about 5 minutes. Add beef, chili powder & cumin & cook, breaking up lumps until meat is no longer pink, about 5 minutes. Add tomatoes, broth & salt & cook & stir 5 minutes. Taste for salt & adjust as needed. Spoon meat mixture into cornmeal "crust" & cover with remaining cornmeal mush. Bake uncovered until browned & bubbly, 30-35 minutes.~~

I've never eaten at a Ruby Tuesday's restaurant, but this chicken pot pie recipe is a family favorite here. I've used the filling for pot pie, shepherd's pie and also served it over rice. * Exported from MasterCook * Country Chicken Pot Pies Recipe By :Southern Living Do-Ahead Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Tested and Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped celery 1 cup chopped onion 1/3 cup butter or margarine -- melted 1/2 cup all-purpose flour 2 cups chicken broth 1 cup half and half 4 cups cooked chicken -- chopped 2 cups frozen peas and carrots -- thawed 1 teaspoon salt 1/2 teaspoon pepper Saute first 2 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half and half; Cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas and carrots, salt and pepper. To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1 tablespoon at a time and mix gently. Divide basic Pastry into 8 equal portions. Roll 4 portions of pastry to 10 inch circle on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape. To Freeze; Cover tightly and freeze up to 1 month. To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown. - - - - - - - - - - - - - - - - - - -

Sayhello... I would guess that was about 1 3/4 to 2 cups of chopped leek. As I mentioned above (my comment above the first photo) I used the white part of one and a quarter large leeks plus a little of the pale green part. You could judge perhaps by seeing that there is half the amount of leek as there is onion, so measure out your chopped onion into cups and then use half that amount of leek. I'll be making it again soon myself so I will measure the cups amount then and add it onto this thread. It doesn't have to be so exact though....just fill up the pie plate to the level in the second photo above. SharonCb

Sounds like the good old Baked Chicken Salad casserole that we made years ago - and loved. We served it often for family dinners and Sunday lunch.