Meals Matter

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Contributed By: valley_roads
bettycrocker.com

A easy to make pot pie made with bisquick, we just stuck a whole chicken in the crockpot for about 5 hours before making it for dinner or you could just use leftover chicken.

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

1. 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.

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

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

High Altitude (3500-6500 ft): Bake 33 to 35 minutes.

Cook's Notes

Do you have leftover roast beef? Cut it up and use it for the chicken. a good basic recipe that you can adapt to the way you like it.

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