Moon Angel's Blog

My girls really liked the idea but they didn’t really care for the pie.  I really liked the pie though.  It asked for 5 (10-ounce) custard cups which I didn’t have so I made it with all the piggies in one pot.  Also, there was no pig or ham in this recipe.  It is a chicken pot pie made with biscuits that are shaped into little cute piggy faces.  I personally would not have thought of this idea myself.  I would have made a flower or another design out of the biscuits but my girls liked the little piggies.

Recipe (from cookbook “Cooking for Kids – Recipes Kids Love):

2 Cups frozen mixed soup vegetables

1 (10 3/4-ounce) can 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 (I didn’t have this so didn’t put any in my version)

1 (7 1/2-ounce) tube (10) refrigerated buttermilk biscuits

Direction

1. Preheat oven to 400 F.

2. Remove 10 green peas from frozen mixed vegetables (set aside).  Stir together remaining frozen 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 biscuits 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 two reserved green peas on each circle for eyes.

4. Spoon hot chicken mixture into 5 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.

Prep Time: 10 minutes

Bake Time: 11 minutes