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Chick and Corn Mini Pies

(24)
  10 reviews
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  • 20 min prep time
  • 35 min total time
  • 8 ingredients
  • 8 servings
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Pillsbury® Grands!® Flaky Biscuits provide a great base and topping for these mini pies that are filled with chicken and Green Giant® SteamCrisp® Mexicorn® Corn and Peppers - perfect for dinner.

Bake-Off® Contest 31, 1984
Priscilla Yee
Concord, California

1
(3-oz.) pkg. cream cheese, softened
2
tablespoons mayonnaise or salad dressing
3/4
cup chopped cooked chicken
1/4 cup chopped onion
2
oz. (1/2 cup) shredded Cheddar cheese
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Refrigerated Flaky Biscuits
Sesame seed

Steps

  • 1 Heat oven to 375°F. Lightly grease 8 muffin cups. In medium bowl, blend cream cheese and mayonnaise until smooth. Stir in chicken, onion, cheese and corn.
  • 2 Separate dough into 8 biscuits. Separate each biscuit into 2 parts by removing the top 1/3 of each biscuit. Place bottom 2/3 piece of each biscuit in greased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 1/3 cup chicken mixture into each cup. Top each with remaining 1/3 biscuit, stretching slightly to fit. Press edges to seal. Sprinkle with sesame seed.
  • 3 Bake at 375°F. for 15 to 20 minutes or until golden brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
340
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
35%
Cholesterol
35mg
12%
Sodium
750mg
31%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Protein
11g
11%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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