HOT CHICKEN SALAD PIES

Hot Chicken Salad Pies image

Provided by @MakeItYours

Number Of Ingredients 12

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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

Steps:

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.