Nacho Pot Pie

• Prep Time 25 min
 
• Total Time 50 min
 
• Servings 8

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)

Directions

• 1Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove 
• from heat; cover to keep warm.
• 2In 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.
• 3Spoon 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.
• Betty Crocker