More Nacho Pot Pie Please
Below is the recipe for this family friendly 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™ Steamers™ Niblets® frozen corn, thawed**
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend (4 oz)
**These brands are just original recipe suggestions. Please feel free to use other brands if you prefer.
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 11×7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.
