Little Piggy Pies

Tempt your children to eat their veggies with these darling piggy pies (from recipes.howstuffworks.com)

Difficulty: Medium

You will need:
1 can refrigerated biscuit dough (10 biscuits)
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 oz. 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 sage
1/4 teaspoon garlic powder

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.

Spoon hot chicken mixture into 5 (10-ounce) custard cups. Press five biscuits into 3-inch circles. Place one circle carefully on top of chicken mixture.

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. Use tip of spoon handle to make indents in snout for nostrils. Place in center of each circle to form pig's snout. Place 2 reserved green peas on each circle for eyes.

Place remaining biscuit wedges around each "pig" for legs. Twist one wedge into a "tail" for each. Place cups or mugs on a cookie sheet so that they are stable in the oven. Bake 9 to 11 minutes or until biscuits are golden.