Fajita Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 7.5 g
  • Cholesterol: 72.2 mg
  • Sodium: 973.8 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 32.7 g

View full nutritional breakdown of Fajita Chicken Pot Pie calories by ingredient
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*recipe adapted from the Betty Crocker Ultimate Bisquick Cookbook *recipe adapted from the Betty Crocker Ultimate Bisquick Cookbook
Number of Servings: 4


    1lb (aprox 2 cups) boneless skinless chicken breasts, cubed
    1 medium bell pepper, cut in strips
    1 3/4cups chunky-style salsa
    1/4 cup water
    1 cup Original Bisquick Mix
    1/3 cup shredded reduced fat colby and Monterey Jack cheese
    1/2 cup 1% milk


Heat oven to 400 degrees. In skillet sprayed with non stick spray cook chicken and bell pepper over medium heat until chicken is cooked through and pepper is crisp-tender. Stir is salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole.

In small bowl, stir remaining ingredients with wire whisk or fork until blended. Pour over chicken mixture; carefully spread almost to edge of casserole.

Bake uncovered about 30 minutes or until light golden brown.

Makes 4 servings, aprox 1 1/2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user VAMPTRIANA4EVR.

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Member Ratings For This Recipe

  • Girl this looks good! How often do you make it? I would probably add some onion...and does the chicken need any seasoning? - 3/26/10

    Reply from VAMPTRIANA4EVR (3/26/10)
    You can season the chicken if you like. I used Kick'in Chicken Seasoning to give it some extra heat myself. Never even thought about adding onion and I love onion and normally add it to everything! LOL Today was my first time making it... turned out great!

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