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Hot Chicken Salad Pies

Total Time

Prep: 20 min. Bake: 30 min.

Makes

2 pies (6 servings each)

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 Recipe photo by Taste of Home

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

  1. 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. 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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