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.
Tips & Substitutions
For an extra flavor boost, consider adding some spices like garlic powder or paprika to the chicken mixture. If you're short on time, rotisserie chicken makes a great substitute for cooked chicken. You can also swap the Mexicorn for any canned corn and diced peppers if preferred. To make it healthier, use whole wheat biscuits. These mini pies are great for parties or as a quick weeknight meal.
Serving Suggestions
These Chicken Corn Mini Pies are perfect as a main dish or appetizer. Serve them with a light salad or some steamed vegetables on the side for a balanced meal. They also pair beautifully with Sue'S Potato Casserole for a comforting dinner. For a fun twist, serve with a dipping sauce like ranch or sriracha mayo.
Storage & Reheating
Store any leftover mini pies in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes, or until heated through. You can also microwave them for 1-2 minutes, but the oven will keep the biscuit crust crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Corn Mini Pies contains roughly 167 calories, with 6g protein, 7g carbohydrates, and 13g fat. It is a good source of protein (12% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Just store it in the refrigerator until you're ready to assemble the mini pies. This will save you time on busy days and enhance the flavors as they meld together.
What can I use instead of cream cheese?
If you're looking for a lighter option, Greek yogurt can be a great substitute for cream cheese. It will give a similar creamy texture while adding a bit of tang. You can also use ricotta cheese for a different flavor profile.
Can I freeze these mini pies?
Absolutely! You can freeze the assembled mini pies before baking. Wrap them well in plastic wrap and foil, and they can be stored in the freezer for up to 2 months. Bake them from frozen, adding an extra few minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).