Chicken 'n Corn Mini Pies

Tasty little minis... serve hot. From Pillsbury Bake-off finalist, Patricia Yee, Concord, CA.

• Ready In: 33 mins
• Yields: 10 pies

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.