Nacho Pot Pie
Ingredients
- 3 cups Progresso(R) 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(R) 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(R) black beans, drained, rinsed ⓘ
- 1 bag (12 oz) Green Giant(R) Valley Fresh Steamers(R) Niblets(R) frozen corn, thawed ⓘ
- 4 cups crushed tortilla chips ⓘ
- 1 cup shredded Mexican cheese blend (4 oz) ⓘ
Instructions
- STEP 1 Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
- STEP 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.
- STEP 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.
Nutrition & Diet Analysis (per serving)
907
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).