Chicken Fajita Pot Pie

Sounds like an interesting combination of comfort food and a little kick :) Easy to tweak to individual tastes, and a good way to use leftover chicken.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 1⁄2 medium bell pepper, cut into 1/2-inch strips
• 2  cups  cooked chicken, cut into chunks
• 1 3⁄4 cups thick & chunky salsa
• 1⁄4 cup water
• 1  cup Bisquick baking mix, Original
• 1⁄3 cup monterey jack cheese, shredded
• 1⁄2 cup milk

Directions

1. Heat oven to 400°F In large 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 and pour over chicken mixture; carefully spread almost to edge of casserole.
3. Bake uncovered about 30 minutes or until light golden brown.