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. Saut 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.