Nacho Pot Pie

Nacho Pot Pie 3 cups chicken broth 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 taco seasoning mix 3/4 teaspoon freshly ground pepper 1/2mteaspoon 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) black beans, drained, rinsed 1 bag (12 oz) frozen corn, thawed 4 cups crushed tortilla chips 1 cup shredded Mexican cheese blend (4 oz) 1Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. 2In 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. 3Spoon 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.