Mini chicken and corn pot pies are the ultimate comfort food. They're made from biscuits stuffed full of corn, chicken, onions, cheddar, and cream cheese baked in a muffin tin. So good!
My mom died seven years ago this summer, but when she was alive, there were certain recipes I could count on her making all the time. Popover pizza (coming soon), pork and sauerkraut, and these chicken and corn mini pies were among her favorites.
My family eats chicken and corn mini pies all year round, but they taste especially good in the winter, when the chill of a blustery wind permeates everything.
I love these mini pies because the filling is savory with a hint of sweetness and the biscuits you use to make the pie part are buttery and flaky. I love these so much that I think I'm going to make some tomorrow. My kids will be delighted.
How to Make Mini Chicken Pot Pies
Pin
- Preheat the oven to 375º.
- Lightly grease 8 muffin cups. In a medium bowl, combine cream cheese and mayonnaise; blend until smooth.Pin
Stir in chicken, cheese, onion, and corn.Pin Pin - Separate dough into 8 biscuits. Separate each biscuit into 2 parts by removing the top ⅓ of the biscuit. Place bottom ⅔ of each biscuit in greased muffin cup; firmly press in bottom and up sides, forming ¼ inch rim. Spoon about ⅓ cup corn mixture into each cup. Top each with remaining ⅓ biscuit, stretching slightly to fit. Press edges to seal.Pin Pin Pin Pin
- Bake for 15 to 20 minutes, until tops are golden brown.Pin Pin Pin Pin Pin
Here are a few more easy dinner recipes you might enjoy:
- BBQ Beef Biscuit Cups (This is very similar to the above but with a filling of BBQ beef and cheddar cheese.)
- Chicken Burrito Bowls in the Instant Pot
- Bacon Cheddar Breakfast Biscuits
- Chicken Bacon Ranch Quesadillas
- Zucchini Sausage Egg Muffins Recipe (Gluten-Free & Low Carb)
Recipe
Mini Chicken Pot Pies - Real Comfort Food
Ingredients
- 3 ounces cream cheese softened
- 2 tablespoons Miracle Whip
- ½ cup cheddar cheese shredded
- ¼ cup onion chopped
- ¾ cup chicken cooked and cubed
- 7 ounces whole kernel Mexicorn or sweet corn
- 1 can Pillsbury Grands Flaky Biscuits 11.3 oz
Instructions
- Preheat oven to 375.
- Lightly grease 8 muffin cups. In medium bowl, combine cream cheese and mayonnaise; blend until smooth. Stir in chicken, cheese, onion, and corn.
- Separate dough into 8 biscuits. Separate each biscuit into 2 parts by removing the top ⅓ of each biscuit. Place bottom ⅔ of each biscuit in greased muffin cup; firmly press in bottom and up sides, forming ¼ inch rim. Spoon about ⅓ corn mixture into each cup. Top each with remaining ⅓ biscuit, stretching slightly to fit. Press edges to seal.
- Bake 15 to 20 minutes or until golden brown.
Lisa@Blessedwithgrace says
This sounds great.Thanks for always providing great recipes, each week! Hope you are having a great week.
Lisa@Blessedwithgrace's last blog post..Tempt My Tummy Tuesday
Lisa@Blessedwithgrace says
This sounds great.Thanks for always providing great recipes, each week! Hope you are having a great week.
Lisa@Blessedwithgrace's last blog post..Tempt My Tummy Tuesday
Jerri says
Great idea! I think my family would really like these.
Jerri's last blog post..My Newest Sponsor: Lavender Cottage
Jerri says
Great idea! I think my family would really like these.
Jerri's last blog post..My Newest Sponsor: Lavender Cottage
The American Homemaker says
Those sound really good 🙂 Does the dough cook all the way through?
The American Homemaker's last blog post..Simple Breakfast Tea for Two Tablescape
Tara says
The American Homemaker - It does cook the whole way through. It is a little jiggly when you take it out of the oven, but by the time it rests, it has solidified. The internal temperature of the cake is supposed to reach 140 degrees. Mine actually cooked to 170 and taste great.
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The American Homemaker says
Those sound really good 🙂 Does the dough cook all the way through?
The American Homemaker's last blog post..Simple Breakfast Tea for Two Tablescape
Tara says
The American Homemaker - It does cook the whole way through. It is a little jiggly when you take it out of the oven, but by the time it rests, it has solidified. The internal temperature of the cake is supposed to reach 140 degrees. Mine actually cooked to 170 and taste great.
[WORDPRESS HASHCASH] The poster sent us '0 which is not a hashcash value.
Heather says
This recipe is GREAT! I also have a recipe blog. How would you feel if I posted this on my site too? I would of course give you credit and mention your blog. If not, that is ok too. 🙂 Thanks, Heather
Heather says
This recipe is GREAT! I also have a recipe blog. How would you feel if I posted this on my site too? I would of course give you credit and mention your blog. If not, that is ok too. 🙂 Thanks, Heather