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.
|Serving Size:||1 pie|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||20 %|
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.