Chicken 'n Corn Mini Pies

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

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

Recipe

• 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.