Chicken in Potato Baskets PRINT
These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they’re a meal-in-one…and a great way to use up left-over chicken or turkey. —Helen Lamison Carnegie, Pennsylvania
|4-½||cups frozen shredded hash brown potatoes, thawed|
|6||tablespoons butter, melted|
|½||cup chopped onion|
|¼||cup butter, cubed|
|¼||cup all-purpose flour|
|2||teaspoons chicken bouillon granules|
|1||teaspoon Worcestershire sauce|
|½||teaspoon dried basil|
|2||cups 2% milk|
|3||cups cubed cooked chicken|
|1||cup frozen peas, thawed|
•In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
•In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts.
•Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown. Yield: 6 servings.