Fajita Pot Pie

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

Minutes

Total Time

45

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Do you have leftover roast beef? Cut it up and use it for the chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 1 1/2g),
  • Cholesterol 70mg;
  • Sodium 1290mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 25g;
Percent Daily Value*:
    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.