Chicken 'n Corn Mini Pies |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Tasty little minis... serve hot. From Pillsbury Bake-off finalist, Patricia Yee, Concord, CA. Ingredients:
2 ounces cream cheese, softened |
2 tablespoons mayonnaise or 2 tablespoons miracle whip |
3/4 cup cooked chicken, chopped |
1 (7 ounce) can mexicorn, with sweet peppers, drained |
1/2 cup sharp cheddar cheese, shredded |
1/4 cup onion, minced |
1 (10 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (or butter tastin') |
sesame seeds |
Directions:
1. Heat oven to 375°F.
2. Lightly grease 10 muffin cups.
3. In medium bowl, blend cream cheese and mayo until smooth.
4. Stir in chicken, corn, cheese and onion.
5. Separate each biscuit into 2 parts, top: 1/3 and bottom 2/3.
6. Place bottoms in muffin cups and press to cover bottom and sides forming 1/4-inch rim around top.
7. Spoon about 1/2 cup chicken mixture into each cup.
8. Top each with remaining biscuit tops , stretching slightly to fit.
9. Pres edges to seal to 1/4-inch rim.
10. Sprinkle with Sesame seeds.
11. Bake for 15-20 minutes or until golden brown.
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