Tamale Pie

Crust:
1 teaspoon chile powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chicken broth or water
1/2 cup lard
1 1/2 cups Masa Harina

Mix the dry ingredients together, then combine them with the chicken broth or water. Beat the lard until fluffy, then beat the Masa Harina into it. Line the bottom and 2 inches of the sides of a well-greased shallow casserole dish with between 1/8 and 1/4 inch of the dough.

Filling:
2 cups shredded chicken
2 tablespoons vegetable oil
3/4 cup cream-style corn
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup green chiles, peeled,
    seeded and chopped
1/2 cup black olives, sliced or minced
1/2 cup grated Cheddar or Monterey
    Jack or a combination of both
2 ounces grated Cheddar or Monterey
    cheese (for garnish)

Heat oven to 350 degrees F.

Combine all ingredients. Spoon the filling over the dough, then spread a thin layer of dough on top. The best way to do this is to pat out manageable pieces of the dough and place them over the filling like a patchwork quilt. Place in the oven and bake for 30 minutes. Five minutes before the pie is done, sprinkle additional cheese on the top.

Serves 4.