Nacho Pot Pie

Nacho Pot Pie

It’s the best of both worlds! Well, not really, but it is a completely tasty one-pot meal that’s at least vaguely reminiscent of pot pie and has some delicious Tex-Mex flavors. While there were some leftovers, it’s a pretty huge pot of food for three people, and it reheated pretty well.

The pot it’s in is my favorite birthday present from last year — a Lodge enameled cast iron Dutch oven. I’ve used it once or twice a week since then, and it’s worth its weight in gold — heats evenly, holds heat well, cleans easily, can be used to club intruders. It has discolored a bit on the inside over the last year, but a bit of research has told me this is common. No one can think the pot isn’t used and loved, at least. Fortunately, the cats can’t take the lid off to sleep in this one — we’ve found them in other pots.

Nacho Pot Pie, adapted from Betty Crocker

1/2 c. (one stick) butter
6-8 baby carrots, chopped
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp. cumin
1 tsp. coriander
1/2 tsp. oregano
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 c. all-purpose flour
3 c. low-sodium chicken broth
1/4 c. heavy cream
2 c. shredded cooked chicken
1 can (15 oz.) black beans, drained and rinsed
12 oz. frozen corn
4 c. crushed tortilla chips
1 c. shredded Mexican cheese blend
1-2 scallions, cut on the bias

Preheat the oven to 375F.

Melt the butter in a large Dutch oven* over medium heat. Add the carrots, onion, and garlic, letting them cook until they’re beginning to soften, about 10 minutes. Add the garlic and spices and cook until the carrots and onions are rawther soft, another 5-8 minutes. Stir in the flour and cook for a few moments to get rid of the floury taste, then stir in the broth. Bring it to a boil and then drop the heat, letting it simmer until it’s beginning to thicken, then stir in the cream. Add the chicken, beans and corn and stir.

Remove the pot from the heat and sprinkle on the tortilla chips and cheese, Chuck it in the oven uncovered for 20-25 minutes, until it’s bubbly and beginning to brown at the edges, then sprinkle with scallions and serve!

*You can also make the filling in a large saucepan and pour it into a baking dish, but I’m lazy about dishes.


~ by iliadawry on 25 October 2013.

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