Step 1Grease a 2-quart baking pan and set aside.
Step 2Place the chicken in a Dutch oven and cover with very hot water. Bring to a boil and cook 40 minutes.Drain the chicken, reserving 3 cups of the stock. Remove the skin and bones and discard. Cut the chicken into bite-size pieces.
Step 3Heat the oven to 350 degrees.
Step 4Bring the reserved stock to a boil and add the cornmeal, chili powder, paprika and salt; stir until smooth. Add the milk, whisking to avoid any lumps, and cook until the mixture is slightly thickened and drops readily from a spoon. Fold in the olives and the chicken. Pour the mixture into the baking pan.
Step 5Bake the pie until lightly browned on top and heated through, 20 minutes. Serve with Chili Cream Sauce.
Step 1Melt the butter in a saucepan over medium heat and stir in the flour until smooth. Cook, stirring, 2 to 3 minutes. Add the chili powder and salt, then add the milk and cook, stirring, until the sauce thickens. Add the pimientos and cook 5 minutes until slightly thickened. Serve hot with the Tamale Pie.