Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    2 pies (6 servings each)

Ingredients

  • 3 cups diced cooked chicken
  • 2 cups cooked long grain rice
  • 4 hard-cooked 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 package (15 ounces) refrigerated pie pastry
  • 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 crust 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 bottom is 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 pastry shells. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.

Test Kitchen tips
  • Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
  • Nutrition Facts
    1 piece: 505 calories, 32g fat (10g saturated fat), 112mg cholesterol, 771mg sodium, 38g carbohydrate (3g sugars, 1g fiber), 15g protein.

    Recommended Video

    Reviews

    Click stars to rate