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photo Nacho Pot Pie Recipe | Say Mmm

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.
8 Servings - 50 min - bettycrocker.com
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Servings:8  | Calories:788 | Total Fat:49g  | Chol:202mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 49g
75 %
Sat Fat 19g
95 %
Total Carb 50g
17 %
Fiber 7g
28 %
Sugars 5g
---
Cholesterol 202mg
67 %
Sodium 1776mg
74 %
Protein 41g
81 %
Calories:
37% Rotisserie chicken
30% Others combined
19% Tortilla chips
12% Butter or margarine
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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)

 Directions : View recipe directions on bettycrocker.com
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