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Little Piggy Pies
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Little Piggy Pie
Bake Time 11 minutes
Prep Time 10 minutes
YIELD Makes 5 servings
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INGREDIENTS
| 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 |
| 1/3 | cup water |
| 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 |
PREPARATION:
- 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
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pie |
| Fiber | 1 g |
| Carbohydrate | 32 g |
| Cholesterol | 44 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 20 % |
| Calories | 256 |
| Protein | 18 g |
| Sodium | 674 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Starch | 2 |
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