Chicken 'n Corn Mini Pies

• 2 ounces cream cheese, softened
• 2 tablespoons mayonnaise or 2 tablespoons Miracle Whip
• 34 cup cooked chicken, chopped
• 1 (7 ounce) can mexicorn, with sweet Peppers, drained
• 12 cup sharp cheddar cheese, shredded
• 14 cup onion, minced
• 1 (10 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (or butter tastin')
• sesame seeds

1. Heat oven to 375F.
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.

cream cheese, mayonnaise, chicken, mexicorn, cheddar cheese, onion, readytobake, sesame seeds

Taken from www.food.com/recipe/chicken-n-corn-mini-pies-226959 (may not work)