Little Piggy Pie

Prep Time 10 minutes

Bake Time 11 minutes

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
1/3	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

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.

Starch	2
Meat	2

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Little Piggy Pies