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
Hot Chicken Salad Pies
Hot Chicken Salad Pies
Prep Time
20 min
Cook Time
35 min
Yield
2 pies (6 servings each)
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.
Nutrition Facts
1 piece: 505 calories, 32g fat (10g saturated fat), 112mg cholesterol, 771mg sodium, 38g carbohydrate (3g sugars, 1g fiber), 15g protein.
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