Easy Little Piggy Pie Recipe | Quick & Simple Comfort Food

Little Piggy Pie

Bake Time 11 minutes
Prep Time 10 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:

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.

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