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.

2. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly.

3. Pour into ungreased 1 1/2-quart casserole and set aside.

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

5. Pour over chicken mixture; carefully spread almost to edge of casserole.

6. Bake uncovered about 30 minutes or until light golden brown.

7. Write a message with squeezable ketchup if desired.

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