Average Rating: 0TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 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
Instructions
- 1. 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°.
- 2. 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.
Nutrition Facts
1 piece: 505 calories, 32g fat (10g saturated fat), 112mg cholesterol, 771mg sodium, 38g carbohydrate (3g sugars, 1g fiber), 15g protein.