HALLOWEEN FAJITA POT PIE

Halloween Fajita Pot Pie image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 8

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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:

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.
In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 1 1/2 g