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+ servings
A bunch of food on a tray, with Chicken and Pie

Corn Mini Pies - Real Comfort Food

Chicken and corn mini pies are the ultimate comfort food! They're made from biscuits stuffed full of corn, chicken, onions, cheddar, and cream cheese. So good!
5 from 3 votes
Prep Time 10 mins
Total Time 30 mins
Servings 8 mini pies


  • 3 ounces package 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


  • 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.


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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