Chicken 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.

Makes: 4 servings

Prep Time: 15 min
Baking Time: 30 min

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 Thick 'n Chunky salsa
•    1/4  cup water
•       1  cup Original Bisquick mix
•    1/3  cup shredded Monterey Jack cheese
•    1/2  cup milk

Directions:

Preheat oven to 400° F.

1. 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 and set aside.

2. In small bowl, you want to stir together Bisquick, cheese, and milk.  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.

High Altitude (3500-6500 ft): Bake 33 to 35 minutes.