Halloween Fajita Pot Pie Recipe

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

Preparation

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.

In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.

Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

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