Nacho Pot Pie

Nacho Pot Pie

Progresso® broth and beans provide a tasty addition to this nacho pot pie – a wonderful Mexican-style dinner. No rotisserie chicken? Try using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • 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.

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)
  • 2 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)

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