Ingredients
1 package (15 ounces) refrigerated pie pastry3 cups diced cooked chicken2 cups cooked long grain rice4 hard-boiled large eggs, chopped1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup mayonnaise1 medium onion, chopped1/2 cup chopped celery1/4 cup lemon juice1 teaspoon salt1-1/2 cups crushed cornflakes1/4 cup butter, melted
Preparation
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°.
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.
