These hot chicken salad pies come together in a snap! 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They're perfect for when you have leftovers on hand and need to use them up. \u2014Shirley Gudenschwager, Orchard, Nebraska","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400\u00b0. 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\u00b0."},{"@type":"HowToStep","text":"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."}],"recipeYield":"2 pies (6 servings each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 505 calories","fatContent":"32g fat (10g saturated fat)","cholesterolContent":"112mg cholesterol","sodiumContent":"771mg sodium","carbohydrateContent":"38g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"15g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolynBross"},"reviewBody":"This was surprisingly delicious! The recipe makes two, so we froze one. I don't know yet how that will work out. We made it twice, using a commercial pie crust, but I think it would be much better with a homemade crust. We left out the salt and the hard-cooked eggs. Didn't miss either one! On the second day, we re-heated in the microwave for lunch and the slices held together much better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"35435","romance_copy_dek":"These hot chicken salad pies come together in a snap! 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