These hot chicken salad pies come together in a snap! They're perfect for when you have leftovers on hand and need to use them up. —Shirley Gudenschwager, Orchard, Nebraska
Ingredients
- 1 package (15 ounces) refrigerated pie pastry
- 3 cups diced cooked chicken
- 2 cups cooked long grain rice
- 4 hard-boiled large eggs, chopped
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1-1/2 cups crushed cornflakes
- 1/4 cup butter, melted
Directions
- Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until crusts are golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°.
- In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into crusts. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.
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