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Halloween Fajita Pot Pie

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Halloween Fajita Pot Pie
  • Prep 15 min
  • Total 45 min
  • Servings 4
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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.
Updated Sep 11, 2014

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Do you have leftover roast beef? Cut it up and use it for the chicken.

Nutrition

350 Calories, 13g Total Fat, 25g Protein, 32g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
5g
24%
Trans Fat
1 1/2g
Cholesterol
70mg
24%
Sodium
1290mg
54%
Potassium
270mg
8%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
4%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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