Name: Hot Chicken Salad Pies
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Ingredients for - Hot Chicken Salad Pies

1. 1 package (15 ounces) refrigerated pie pastry

2. 3 cups diced cooked chicken

3. 2 cups cooked long grain rice

4. 4 hard-boiled large eggs, chopped

5. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

6. 1 cup mayonnaise

7. 1 medium onion, chopped

8. 1/2 cup chopped celery

9. 1/4 cup lemon juice

10. 1 teaspoon salt

11. 1-1/2 cups crushed cornflakes

12. 1/4 cup butter, melted

How to cook deliciously - Hot Chicken Salad Pies

1 . Stage

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°.

2 . Stage

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.