Hot Chicken Salad Pies
“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
| Servings | Prep Time | Cook Time |
| 2pies (6 servings each) | 20minutes | 30minutes |
| Servings | Prep Time |
| 2pies (6 servings each) | 20minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 package refrigerated pie pastry 15 ounces
- 3 cups diced cooked chicken
- 2 cups cooked long grain rice
- 4 hard-boiled large eggs chopped
- 1 can condensed cream of mushroom soup undiluted, 10-3/4 ounces
- 1 cup mayonnaise
- 1 medium onion chopped
- 1/2 cup chopped celery
- 1/4 cup lemon juice
- 1 tsp salt
- 1-1/2 cups crushed cornflakes
- 1/4 cup butter melted
Portions: pies (6 servings each)
Units:
|
Ingredients
Portions: pies (6 servings each)
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts 1 piece: 505 calories, 32g fat (10g saturated fat), 112mg cholesterol, 771mg sodium, 38g carbohydrate (3g sugars, 1g fiber), 15g protein.
