3 c. cooked chicken, diced
2 c. cooked rice
1 med. onion, chopped
1/2 c. celery, chopped fine
1 can cream of mushroom soup
1 c. mayonnaise
4 tbsp. lemon juice
2 tsp. salt
4 hard boiled eggs, grated
2 (9 inch) deep dish pie shells
2 c. crushed cornflakes
4 tbsp. butter, melted

Mix all ingredients except pie shells, cornflakes and butter. Refrigerate overnight or several hours. Precook deep dish pie shells for 10 minutes at 400 degrees. Fill pie shells with chicken mixture and bake 40 minutes at 350 degrees. Melt 4 tablespoons butter and saute cornflakes. Sprinkle topping over 2 pies and bake 5 more minutes.