Halloween Fajita Pot Pie

Fajita-style chicken pot pie is anything but scary when you're armed with a box of Bisquick® mix. A cheesy biscuit topping makes pot pie delicious, and squeezable ketchup makes it fun.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

1
teaspoon vegetable oil
1/2
medium bell pepper, cut into 1/2-inch strips
2
cups cut-up cooked chicken
1 3/4
cups Old El Paso™ Thick 'n Chunky salsa
1/4
cup water
1
cup Original Bisquick™ mix
1/3
cup shredded Monterey Jack cheese
1/2
cup milk

  • 1 Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
  • 2 In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
  • 3 Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Expert Tips

Do you have leftover roast beef? Cut it up and use it for the chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
70mg
70%;
Sodium
1290mg
1290%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.