Chicken Salad Pie

Rob Best of Simply the Best Catering in North Little Rock, AR has been making the special days of others extra special with his recipes and catering for years. Rob shared with me this recipe for chicken salad pie.
2 nine-inch pie shells
2 pounds boneless chicken breast, boiled and cubed
1 cup long grain rice (2 cups cooked)
1 cup diced yellow onion
1/2 cup diced celery stalk
2 tablespoons olive oil
1 cup cream of mushroom soup
1 cup mayonnaise
4 tablespoons lemon juice
salt and pepper to taste
6 hard boiled eggs
2 cup cornflakes
4 tablespoons butter

Boil the chicken in water for about 25 minutes. Dice this up when cooled.

Cook the rice according to the package instructions. Set aside.

Dice the celery and onions and sauté them in the olive oil.

Chop the hardboiled eggs.

Mix all the ingredients except the cornflakes and butter. This chicken mixture will keep overnight in the refrigerator if needed.

Now you are ready to prepare the piecrust. To give it a homemade look, crimp the edges with your fingers.

Bake these for 10 minutes in a pre-heated 350 degree oven. Chef Best suggests punching holes in the bottom of the shell with a fork or using beans or cooking beads to keep the crust from rising during baking.

Remove piecrust from the and fill with the chicken salad mixture. Bake in a preheated 325 degree oven for 30 minutes.

Sauté the cornflakes with butter.

Remove the chicken salad pie from oven and top with the cornflakes. Return to the oven for five more minutes.

Let the pie cool completely before cutting into six portions.