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.
Halloween Fajita Pot Pie
- Prep Time 15 min
- Total 45 min
- Servings 4
- Ingredients 8
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 thick & chunky salsa
- 1/4 cup water
- 1 cup Original Bisquick™ mix
- 1/3 cup shredded Monterey Jack cheese
- 1/2 cup milk
Instructions
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Step1Heat 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.
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Step2In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
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Step3Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.
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
2Tips from the Betty Crocker Kitchens
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