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.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

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)
  1. Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
  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. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Tip
Crushed tortilla chips make a creative crunchy topping for this kid-friendly chicken casserole.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 415
    • Total Fat 22g
      • (Saturated Fat 10g,),
    • Sodium 817mg;
    • Total Carbohydrate 38g
      • (Dietary Fiber 5g,
    • Protein 18g;
    Percent Daily Value*:
      Exchanges:
      • 2 1/2 Starch;
      • 1 Very Lean Meat;
      • 1/2 High-Fat Meat;
      • 3 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.