Halloween Fajita Pot Pie Recipes

HALLOWEEN FAJITA POT PIE

Halloween Fajita Pot Pie image

Fajita-style chicken pot pie is anything but scary when you're armed with a box of Bisquick® mix. A cheesy biscuit topping makes pot pie delicious, and squeezable ketchup makes it fun.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 8

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

Steps:

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.
In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 1 1/2 g

HALLOWEEN CHICKEN FAJITAS

Halloween Chicken Fajitas image

Fire up your Halloween dinner with spicy fajitas. Sizzling orange bell peppers and strips of cumin- and chili-spiced chicken get tucked into midnight blue corn tortillas, bringing the festive colors of the holiday to your table.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
2 teaspoons chili powder
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 orange bell peppers, thinly sliced
2 red onions, thinly sliced
2 cloves garlic, finely chopped
1 jalapeno, seeded if desired and chopped
12 blue corn tortillas
8 ounces sharp yellow Cheddar, grated
Lime wedges, avocado slices, fresh cilantro leaves and hot sauce, for serving

Steps:

Combine the chicken with the chili powder, 1/2 teaspoon of the cumin, 1 teaspoon salt and several grinds of pepper in a bowl and toss with tongs until well combined.
Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering and starting to smoke around the edges. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onions and season with the remaining 1/4 teaspoon cumin and 1 teaspoon salt. Cook, stirring often, until the peppers are softened and the onions are translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until softened, about 2 minutes. Return the chicken to the skillet, stir to combine and continue to cook until the chicken is very hot, 2 to 3 minutes.
Heat the tortillas according to the package directions, then top them with the Cheddar and chicken mixture. Serve with lime wedges, avocado slices, cilantro leaves and hot sauce on the side.

CHICKEN FAJITA POT PIE

Chicken Fajita Pot Pie image

Sounds like an interesting combination of comfort food and a little kick :) Easy to tweak to individual tastes, and a good way to use leftover chicken.

Provided by iewe7726

Categories Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
1/2 medium bell pepper, cut into 1/2-inch strips
2 cups cooked chicken, cut into chunks
1 3/4 cups thick & chunky salsa
1/4 cup water
1 cup Bisquick baking mix, Original
1/3 cup monterey jack cheese, shredded
1/2 cup milk

Steps:

Heat oven to 400°F In large 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.
In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole.
Bake uncovered about 30 minutes or until light golden brown.

Nutrition Facts : Calories 352, Fat 14.9, SaturatedFat 5.2, Cholesterol 65.8, Sodium 1122.5, Carbohydrate 29.5, Fiber 2.7, Sugar 7.6, Protein 25.2

CHICKEN FAJITA PIE

Chicken Fajita Pie image

Make and share this Chicken Fajita Pie recipe from Food.com.

Provided by Scottie T.

Categories Mexican

Time 45m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb chicken, fajita
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) jar mexican cheese, dip
1 deep dish pie shell
1 cup crushed tortilla chips

Steps:

Preheat oven to 350.
Cook chicken according to package direstions.
Remove chicken from heat.
Mix beans and queso with chicken.
Pour chicken mixture into pie shell.
Top with crushed tortilla chips.
Bake for 30 minuets.

Nutrition Facts : Calories 493.2, Fat 31.5, SaturatedFat 14.8, Cholesterol 100.3, Sodium 766, Carbohydrate 24.9, Fiber 4.3, Sugar 3.4, Protein 27.4

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