Chicken Fajita Pot Pie

Name: Chicken Fajita Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

(1)

Recipe by iewe7726

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.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole.
Bake uncovered about 30 minutes or until light golden brown.

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