Chick ´N Corn Mini Pies

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.

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Servings 8

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( 24 ) Ratings

24 Ratings

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e8940dfc-ebc7-4275-afb6-bf23186f9023

Bake-Off® Contest 31, 1984

Priscilla Yee

Concord, California

ingredients 8
Prep Time 20 min
Total Time 35 min

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

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Directions

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.