Nacho Pot Pie

(1)
  1 reviews
  • 25|min prep time
  • 50|min total time
  • 15 ingredients
  • 8 servings

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)

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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