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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
Ingredients
| 4-½ | cups frozen shredded hash brown potatoes, thawed |
| 6 | tablespoons butter, melted |
| 1-½ | teaspoons salt |
| ¼ | teaspoon pepper |
| FILLING: | |
| 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 |
Directions
•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.
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