Nacho Pot Pie

Mexican twist on a pot pie. Filled with chicken, vegetables and a creamy sauce and topped with crushed tortilla chips and cheese, instead of a traditional crust.

Photo by Helen (#1) C.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

Adapted from bettycrocker.com

Ingredients

  • 3

    cups chicken broth

  • 1/2

    cup butter or margarine

  • 2

    medium carrots, cut into 1/4-inch slices

  • 2

    shallots, finely chopped, about 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

    (15 ounce) can Progresso™ black beans, drained, rinsed

  • 1

    (12 ounce) bag Green Giant™ Steamers™ Niblets® frozen corn, thawed

  • 4

    cups crushed tortilla chips

  • 1

    cup shredded Mexican cheese blend, 4 ounces

Directions

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

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