Mini Chicken Pot Pies - Real Comfort Food
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!
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.
Notes
A note on the onions: The chicken & corn mini pies do not cook long enough to cook the onions in the filling. If you like a little crunch in your filling, leave the recipe as is. If you prefer not to have mostly raw onions, you could sauté the onions over medium heat in a tablespoon of butter until they are soft and translucent, and then add them to the filling with the chicken as directed.
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