Nacho Pot Pie

Name: Nacho Pot Pie
Prep time: 25 min
Yield: 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® Valley Fresh Steamers® Niblets® frozen corn, thawed; 4 cups crushed tortilla chips; 1 cup shredded Mexican cheese blend (4 oz)

Nacho Pot Pie was pinched from <a href="http://www.bettycrocker.com/recipes/nacho-pot-pie/6d66c135-1c16-4deb-8e51-39d271297661" target="_blank">www.bettycrocker.com.</a>

"Progresso® broth and beans provide a wonderful addition to this nacho pot pie made using Old El Paso® seasoning mix and Green Giant® Niblets® corn – a wonderful Mexican-style dinner...."

INGREDIENTS

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3 cups Progresso® chicken broth (from 32-oz carton)

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1/2 cup butter or margarine

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2 medium carrots, cut into 1/4-inch slices

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2 shallots, finely chopped (1/2 cup)

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3 cloves garlic, finely chopped

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2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

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3/4 teaspoon freshly ground pepper

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1/2 teaspoon salt

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1/2 cup all-purpose flour

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1/4 cup whipping cream

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2 cups shredded deli rotisserie chicken (from 2-lb chicken)

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1 can (15 oz) Progresso® black beans, drained, rinsed

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1 bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed

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4 cups crushed tortilla chips

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1 cup shredded Mexican cheese blend (4 oz)

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