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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.

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

Expert Tips

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

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View Full Nutrition Information

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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