3 oz. cream cheese, softened
2 tbsp. mayonnaise
1 c. chopped, cooked chicken
7 oz. Mexicorn (with red peppers), drained
1 c. shredded cheddar cheese
1/4 c. chopped onions
10 oz. can buttermilk flaky or butter flaky biscuits

Heat oven to 375 degrees. Lightly grease 10 muffin cups. In medium bowl blend cream cheese and mayonnaise until smooth. Stir in chicken, corn, cheese and onion. Separate dough into 10 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 prepared muffin cup. Press to cover bottom and sides forming 1/4" rim. Spoon about 1/4 cup chicken mixture into each cup. Top each with remaining 1/3 biscuit stretching slightly to fit. Press edges to seal. (Sprinkle with sesame seeds if desired.)

Bake at 375 degrees for 15 to 20 minutes or until golden brown. Makes 10 mini pies.

TIP: To reheat, wrap loosely in foil, heat at 350 degrees for 15 minutes.