Chick ´N Corn Mini Pies

1 (3-oz.) pkg. cream cheese, softened
2 tablespoons mayonnaise or salad dressing
3/4 cup chopped cooked chicken
1/4 cup chopped onion
2 oz. (1/2 cup) shredded Cheddar cheese
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1(1 lb. 1.3-oz.) can Pillsbury Grands! Refrigerated Flaky Biscuits
Sesame seed

Heat oven to 375°F. Lightly grease 8 muffin cups. In medium bowl, blend cream cheese and mayonnaise until smooth. Stir in chicken, onion, cheese and corn.

Separate dough into 8 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 greased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 1/3 cup chicken mixture into each cup. Top each with remaining 1/3 biscuit, stretching slightly to fit. Press edges to seal. Sprinkle with sesame seed.

Bake at 375°F. for 15 to 20 minutes or until golden brown.

~ Pillsbury / Pillsbury Bake-Off Winning Recipe by Priscilla Yee