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Nacho Pot Pie

Nacho Pot Pie

Chicken broth and beans provide a tasty addition to this nacho pot pie – a wonderful Mexican-style dinner.



  1. Heat oven to 375 degrees F.
  2. In 4-quart saucepan, heat broth over medium-high heat. 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 for 5 minutes, stirring occasionally, until carrots are tender.
  5. Gradually add flour, stirring with whisk. Cook for 1 to 2 minutes, stirring constantly.
  6. 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.
  7. Spoon mixture into ungreased 11 x 7-inch (2-quart) baking dish.
  8. Top with crushed tortilla chips.
  9. Sprinkle with cheese.
  10. Bake uncovered for 20 to 25 minutes or until golden brown.

Prep Time 25 min | Total Time 50 min | Servings 8

Crushed tortilla chips make a creative crunchy topping for this kid-friendly chicken casserole.

Nutrition Information–Serving Size: 1 Serving Calories 415 Total Fat 22g Saturated Fat 10g Sodium 817mg Total Carbohydrate 38g Dietary Fiber 5g Protein 18g

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Exchanges: 2 1/2 Starch; 1 Very Lean Meat; 1/2 High-Fat Meat; 3 Fat

Carbohydrate Choice 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker

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