Nacho Pot Pie

By pattynorman1947

entree

Ingredients

• 3 cups chicken broth (use 32 oz carton)
• 1/2 cup butter or margarine
• 2 med. carrots, cut into 1/4 inch slices
• 2 shallots, finely chopped (1/2 cup)
• 3 cloves garlic, finely chopped
• 2 Tbsp Taco seasoning mix
• 3/4 tsp freshly ground pepper
• 1/2 tsp salt
• 1/2 cup all purpose flour
• 1/4 cup whipping cream
• 2 cups shredded deli rotisserie chicken
• 1 can (15 oz) black beans drained, rinsed
• 1 bag (12 oz) Green Giant Steamers Niblets frozen corn, thawed
• 4 cups crushed tortilla chips
• 1 cup shredded Mexican cheese blend (4 oz)

Preparation

Step 1

Heat oven to 375. In 4 qt saucepan, heat broth over med high heat. Remove from heat; cover to keep warm.

In Dutch oven, melt butter with 2 Tbsp of the warm broth over med 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 1-2 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.

Spoon mixture into ungreased 11 x 7 inch (2 qt) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20-25 mins or until golden brown.