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Ingredients
- 3 ounce. cream cheese, softened
- 2 tbsp. mayonnaise
- 1 c. minced, cooked chicken
- 7 ounce. Mexicorn (with red peppers), liquid removed
- 1 c. shredded cheddar cheese
- 1/4 c. minced onions
- 10 ounce. can buttermilk flaky or possibly butter flaky biscuits
Directions
- Heat oven to 375 degrees. Lightly grease 10 muffin c.. In medium bowl blend cream cheese and mayonnaise till smooth. Stir in chicken, corn, cheese and onion. Separate dough into 10 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 prepared muffin c.. Press to cover bottom and sides forming 1/4" rim. Spoon about 1/4 c. chicken mix into each c.. Top each with remaining 1/3 biscuit stretching slightly to fit. Press edges to seal. (Sprinkle with sesame seeds if you like.)
- Bake at 375 degrees for 15 to 20 min or possibly till golden. Makes 10 mini pies.
- TIP: To reheat, wrap loosely in foil, heat at 350 degrees for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 258 | 72% |
| Total Fat 29.22g | 37% |
| Saturated Fat 13.03g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 389mg | 16% |
| Potassium 263mg | 8% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.9g | 3% |
| Protein 18.41g | 29% |
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