Nacho Pot Pie

Ingredients

• 0.5 cup butter 
• 15 oz black beans rinsed drained progresso® canned
• 2 medium carrots cut into 1/4-inch slices
• 3 cups chicken broth progresso® (from 32-oz carton)
• 12 oz regular corn fresh green frozen thawed giant® steamers® niblets®
• 0.5 cup flour all-purpose
• 3 cloves garlic finely chopped
• 0.8 teaspoon pepper freshly ground
• 2 cups rotisserie chicken cut shredded (from 2-lb chicken)
• 0.5 teaspoon salt 
• 0.5 cup shallots finely chopped
• 4 oz cheddar cheese shredded
• 2 tablespoons taco seasoning old el paso® (from 1-oz package)
• 4 cups tortilla chips crushed
• 0.3 cup whipping cream 

Equipment

• sauce pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat.
2. Remove from heat; cover to keep warm.
3. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat.
4. 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.
5. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
6. Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips.
7. Sprinkle with cheese.
8. Bake uncovered 20 to 25 minutes or until golden brown.