Nacho Pot Pie

By keenan

Ingredients

• 3 cups Progresso® chicken broth (from 32-oz carton)
• 1/2 cup butter or margarine
• 2 medium carrots, cut into 1/4-inch slices
• 2 shallots, finely chopped (1/2 cup)
• 3 cloves garlic, finely chopped
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup whipping cream
• 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed
• 4 cups crushed tortilla chips
• 1 cup shredded Mexican cheese blend (4 oz)

Details

Servings 1
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.

2. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.

3
Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.