Chick 'N Corn Mini Pies
3 ounces cream cheese -- softened
2 tablespoons mayonnaise -- or salad dressing
3/4 cup chopped cooked chicken
1/4 cup chopped onion
1/2 cup shredded Cheddar cheese
1 can Green Giant Mexicorn -- whole kernel corn, red and green
peppers -- drained 7 ounce
1 can Pillsbury Grands ! Refrigerated Flaky Biscuits
Sesame seed
Heat oven to 375. Lightly grease 8 muffin cups. In medium bowl, blend
cream cheese and mayonnaise until smooth. Stir in chicken, onion,
cheese and corn. 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 the sides, forming 1/4" 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
seeds. Bake 15 to 20 minutes or until golden brown. 8 MINI PIES
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