Little Piggy Pie
Bake Time 11 minutes
Prep Time 10 minutes
YIELD Makes 5 servings
|2||cups frozen mixed vegetables (carrots, potatoes, peas, celery, green beans, corn, onions and/or lima beans)|
|1||can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted|
|8||ounces chopped cooked chicken|
|1/3||cup plain low-fat yogurt|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon poultry seasoning or ground sage|
|1/8||teaspoon garlic powder|
|1||tube (10 biscuits) refrigerated buttermilk biscuits|
- Preheat oven to 400°F.
- Remove 10 green peas from frozen mixed vegetables. Combine remaining vegetables, soup, chicken, yogurt, water, thyme, poultry seasoning and garlic powder in medium saucepan. Bring to a boil, stirring frequently. Cover; keep warm.
- Press five biscuits into 3-inch circles. Cut each remaining biscuit into eight wedges. Place two wedges on top of each circle; fold points down to form ears. Roll one wedge into small ball; place in center of each circle to form pig's snout. Use tip of spoon handle to make indents in snout for nostrils. Place 2 reserved green peas on each circle for eyes.
- Spoon hot chicken mixture into 5 (10-ounce) custard cups. Place one biscuit "pig" on top of each. Place remaining biscuit wedges around each "pig" on top of chicken mixture, twisting one wedge "tail" for each. Bake 9 to 11 minutes or until biscuits are golden.
This recipe appears in: Chicken
|Serving Size:||1 pie|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||20 %|
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