Nacho Pot Pie

Ingredients:

3 cups Progresso® chicken broth (from 32-oz carton)
½ cup butter or margarine
2 medium carrots, cut into ¼-inch slices
2 shallots, finely chopped (½ cup)
3 cloves garlic, finely chopped
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
¾ teaspoon freshly ground pepper
½ teaspoon salt
½ cup all-purpose flour
¼ 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:

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.