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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Nutrition Content: Good Source of Calcium
Meal Type: Entree
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.
Nutrition Information
Calories: 350
;
Total Fat: 13
;
Saturated Fat: 5
;
Carbohydrates: 32g
;
Protein: 25
;
Vitamin A: 10%
;
Vitamin C: 10%
;
Calcium: 15%
;
Iron: 10%
;
Fiber: 1