Little Piggy Pies
the Editors of Publications International, Ltd.

Little Piggy Pie
Prep Time 10 minutes
Bake Time 11 minutes
Yield
Makes 5 servings
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.
Nutritional Information
Serving Size: | 1 pie |
Calories | 256 |
Calories from Fat | 20 % |
Total Fat | 6 g |
Saturated Fat | 2 g |
Cholesterol | 44 mg |
Carbohydrate | 32 g |
Fiber | 1 g |
Protein | 18 g |
Sodium | 674 mg |
Dietary Exchange
Starch | 2 |
Meat | 2 |
Check out more recipes for Chicken & Other Poultry
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