Nacho Pot Pie

• 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)

1. STEP 1 Heat oven to 375u0b0F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
2. 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.
3. 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.

progressouae chicken broth, butter, carrots, shallots, taco, freshly ground pepper, salt, allpurpose, whipping cream, deli rotisserie chicken, black beans, steamers, tortilla chips, cheese

Taken from www.epicurious.com/recipes/member/views/nacho-pot-pie-52345021 (may not work)