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
Heat 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.
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