Chick ´N Corn Mini Pies

(24)
10 reviews.
  • 20 min prep time
  • 35 min total time
  • 8 ingredients
  • 8 servings

Ingredients

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

Directions

  1. 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. 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. 3 Bake at 375°F. for 15 to 20 minutes or until golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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