Little Piggy Pies

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Little Piggy Pies."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/little-piggy-pies-recipe.htm>  07 October 2008.

Little Piggy Pie Photo
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:
1.
Preheat oven to 400°F.

2.
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.

3.
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.

4.
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
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


This recipe appears in: Chicken