Halloween Fajita Pot Pie – Bisquick Recipes

Prep

15

min
Total

45

min
Servings

4

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.

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

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.

Recipe Tips

tip 1

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

Nutrition

350 Calories, 13g Total Fat, 25g Protein, 32g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 350

Calories from Fat: 120

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

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