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.

Fajita Pot Pie

OldElPasoRecipe by OldElPaso

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15 minutes

45 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 350
  • 13g
    (Saturated Fat 5g, Trans Fat 1 1/2g)
  • 70mg
  • 1290mg
  • 32g
    (Dietary Fiber 1g, Sugars 6g)
  • 25g
  • Percent Daily Value*
  • 10%
  • 10%
  • 15%
  • 10%
  • Exchanges
  • 1
  • 3
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Fajita Pot Pie
  • High Altitude (3500-6500 ft):

    Bake 33 to 35 minutes.

  • Substitution

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

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

Directions

  1. 1Heat 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. 2In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
  3. 3Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Categories: Course, Main Dishes, Chicken

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