Halloween Fajita Pot Pie

  • Prep 15 min
  • Total 45 min
  • Servings 4
Halloween Fajita Pot Pie

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
% Daily Value
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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