Hot Chicken Salad Pie Recipe

Name: Hot Chicken Salad Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, diced; 2 cups cooked rice; 1 medium onion, chopped; 1/2 cup chopped celery; 1 can cream of mushroom soup; 1 cup mayonnaise; 4 Tbsp lemon juice; 2 tsp salt; 4 hard boiled eggs, grated; 2 cups crushed corn flakes; 4 Tbsp butter, melted; 2 deep dish pie shells

Servings: persons

3 cups cooked chicken, diced
2 cups cooked rice
1 medium onion, chopped
1/2 cup chopped celery
1 can cream of mushroom soup
1 cup mayonnaise
4 Tbsp lemon juice
2 tsp salt
4 hard boiled eggs, grated
2 cups crushed corn flakes
4 Tbsp butter, melted
2 deep dish pie shells

1
Mix all ingredients except pie shells, corn flakes and butter. Refrigerate overnight or several hours.
2
Precook the pie shells for 10 minutes at 400 degrees.
3
Fill pie shells with chicken mixture and bake 45 minutes at 350 degrees.
4
Melt 4 tablespoons butter and saute cornflakes.
5
Sprinkle this topping over two pies and bake 5 more minutes.
6
I cut the amount of onion in half and reduce the amount of corn flake crumbs.

1424

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups cooked chicken, diced, 2 cups cooked rice, 1 medium onion, chopped, 1/2 cup chopped celery, and more.

Yes, Hot Chicken Salad Pie falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Chicken Salad Pie

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