Chicken Corn Mini Pies
Mini chicken corn pies with creamy filling and flaky biscuit crust, perfect as a savory snack or appetizer for gatherings or quick family meals.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease muffin tin.
- In a bowl, blend softened cream cheese and mayonnaise; stir in chopped cooked chicken, Mexicorn, shredded Cheddar cheese, and chopped onion.
- Separate each biscuit into 2 parts, resulting in 20 pieces.
- Place the bottom part of each biscuit into the muffin tins, pressing to cover the bottom and sides.
- Pour the chicken mixture into each biscuit cup.
- Top with the remaining biscuit parts, stretching to fit if necessary, and press the sides to seal.
- Sprinkle with sesame seed, if desired.
- Bake for 15 to 20 minutes until golden brown.
Nutrition & Diet Analysis (per serving)
506
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).