Fajita Pot Pie
1 teaspoon vegetable oil
1/2 medium bell pepper, cut into 1/2−inch strips
2 cup cut−up cooked chicken
1 3/4 cups thick and chunky salsa
1/4 cup water
1 cup biscuit baking mix
1/3 cup shredded Monterey jack cheese
1/2 cup milk
Preheat oven to 400 degrees F.
Heat oil in skillet over medium heat. Sauté bell pepper in oil, stirring occasionally, until crisp−tender.
Stir in chicken, salsa and water. Cook for 1 to 2 minutes, stirring occasionally, until bubbly. Pour into
an ungreased 1 1/2−quart casserole; set aside
Stir together remaining ingredients. Pour over chicken mixture, and carefully spread almost to edge of
casserole. Bake uncovered about 30 minutes or until light golden brown.