Best Chick N Corn Mini Pies Recipes

GRANDS!™ MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

CHICKEN AND SWEETCORN PIES

Steps:

• Preheat oven to 200°C fanbake. Heat a large frypan on the stovetop and add oil. Sauté onion for a few minutes until soft then add garlic, stir together.
• Add chicken and cook until browned then add spring onion, corn and cream.
• In a cup mix together cornflour with 1 tablespoon of water, add to mixture and keep stiring until it thickens. Season to taste with salt and pepper. Set aside to cool.
• Grease a muffin or pie tin with oil or butter, cut pastry to fit then line each hole. Fill each with mixture and place pastry lid on top. Squeeze edges together so filling does not escape.
• Whisk egg and glaze pies with a pastry brush. Poke a few small holes in the top of each pie.
• Bake for 30 minutes until golden, let sit for 5 minutes then serve.

CORN CHIP PIE

Steps:

• Take corn chips out of bag (or and open bag and leave chips in).
• Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
• Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

CORN MINI PIES - REAL COMFORT FOOD

Steps:

• 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 1/3 of each biscuit. Place bottom 2/3 of each biscuit in greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim. Spoon about 1/3 corn mixture into each cup. Top each with remaining 1/3 biscuit, stretching slightly to fit. Press edges to seal.
• Bake 15 to 20 minutes or until golden brown.

CHICKEN 'N CORN MINI PIES

Steps:

• Heat oven to 375°F.
• Lightly grease 10 muffin cups.
• In medium bowl, blend cream cheese and mayo until smooth.
• Stir in chicken, corn, cheese and onion.
• Separate each biscuit into 2 parts, top: 1/3 and bottom 2/3.
• Place bottoms in muffin cups and press to cover bottom and sides forming 1/4-inch rim around top.
• Spoon about 1/2 cup chicken mixture into each cup.
• Top each with remaining biscuit "tops", stretching slightly to fit.
• Pres edges to seal to 1/4-inch rim.
• Sprinkle with Sesame seeds.
• Bake for 15-20 minutes or until golden brown.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.