Hello All!
I couldn't resist posting this family favorite recipe! It is a great hands-on experience for the little chefs and quite popular at the table. My sisters and I have always had so much fun making these! Please note that my recipe can be made different ways (depending on what's on the shelves).
Piggy Pies
2 cups frozen mixed veggies (or those leftover veggies in your fridge chopped up)
1 can (10 3/4 oz) cream of chicken soup (or 2 cups chicken broth mixed into a flour rue)
8 oz. chopped cooked chicken
1/3 cup plain yogurt (I use sour cream sometimes)
1/3 cup water
1/2 tsp. dried thyme
1/4 tsp. poultry seasoning
1/8 tsp. garlic powder (sometimes I swap the garlic with onion powder)
*for extra flavor and creamier consistency, I like to throw in some cheese (cheddar and American work best)
Rolled out biscuit dough (I used Bisquick)
Preheat oven to 400*.
Put 10 green peas aside (for the eyes). Mix together veggies, soup, chicken, yogurt, water, and seasonings in a medium saucepan. Stir frequently and bring to a boil. Remove from heat and pour mixture into five 10oz. custard cups (or one large casserole to make a piggy family).
Forming the snouts.
Piecing the piggies together!
Before...
Make five biscuits into 3inch circles and place them on top of the pie mixture in the cups or casserole (to form the bodies). Cut 10 wedges from the dough and fold the points down (to make little ears). Make 5 little balls and press them flat (for the noses) place them on top of the body circle. Use the backside of a spoon handle to press two little nostrils and two eyes into each piggy and place the peas in the eye sockets. Make 20 triangles and give each pig 4 little feet. Finally, snake 5 pieces of dough and curl into each pig's tail. If you have extra dough you can make them into smile-face biscuits! We added raisins for eyes.
Bake 9-10 minutes until the piggies are squealing *uh!* golden.
~Michelle
I couldn't resist posting this family favorite recipe! It is a great hands-on experience for the little chefs and quite popular at the table. My sisters and I have always had so much fun making these! Please note that my recipe can be made different ways (depending on what's on the shelves).
Piggy Pies
2 cups frozen mixed veggies (or those leftover veggies in your fridge chopped up)
1 can (10 3/4 oz) cream of chicken soup (or 2 cups chicken broth mixed into a flour rue)
8 oz. chopped cooked chicken
1/3 cup plain yogurt (I use sour cream sometimes)
1/3 cup water
1/2 tsp. dried thyme
1/4 tsp. poultry seasoning
1/8 tsp. garlic powder (sometimes I swap the garlic with onion powder)
*for extra flavor and creamier consistency, I like to throw in some cheese (cheddar and American work best)
Rolled out biscuit dough (I used Bisquick)
Preheat oven to 400*.
Put 10 green peas aside (for the eyes). Mix together veggies, soup, chicken, yogurt, water, and seasonings in a medium saucepan. Stir frequently and bring to a boil. Remove from heat and pour mixture into five 10oz. custard cups (or one large casserole to make a piggy family).
Make five biscuits into 3inch circles and place them on top of the pie mixture in the cups or casserole (to form the bodies). Cut 10 wedges from the dough and fold the points down (to make little ears). Make 5 little balls and press them flat (for the noses) place them on top of the body circle. Use the backside of a spoon handle to press two little nostrils and two eyes into each piggy and place the peas in the eye sockets. Make 20 triangles and give each pig 4 little feet. Finally, snake 5 pieces of dough and curl into each pig's tail. If you have extra dough you can make them into smile-face biscuits! We added raisins for eyes.
Bake 9-10 minutes until the piggies are squealing *uh!* golden.
~Michelle
Comments