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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
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 441 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 1,207 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein.
Originally published as Chicken in Potato Baskets in Taste of Home October/November 2001, p25
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Mar. 06, 2012 by ladyhearts4
Love it!! I have made this several times.. Very easy and something different..
Reviewed on Mar. 01, 2012 by 2124arizona
These potpies are easy to prepare and the combination of potatoes, chicken and basil are a winner!
Reviewed on Feb. 18, 2012 by anchortown68
Super delicious! My family begs for me to make it. It is a bit time consuming but still worth the effort!
Reviewed on Nov. 04, 2011 by 1275
This recipe is great! My family really enjoyed it. Instead of using frozen hash brown potatoes use this short "recipe".Peel several potatoes and shred with a salad shooter. Shred enough potatoes to equal 4 1/2 cups. Mix with the butter, salt and pepper. Divide among 6 10 oz. custard cups. Bake at 350 degrees for about 15 minutes. Then add the filling. The homemade potato shell is a lot healthier. Also, don't be tempted to add more salt, it is okay as it is. Great recipe, and really cute with the individual custard cups!
This recipe is great! My family really enjoyed it. Instead of using frozen hash brown potatoes use this short "recipe".
Peel several potatoes and shred with a salad shooter. Shred enough potatoes to equal 4 1/2 cups. Mix with the butter, salt and pepper. Divide among 6 10 oz. custard cups. Bake at 350 degrees for about 15 minutes. Then add the filling. The homemade potato shell is a lot healthier. Also, don't be tempted to add more salt, it is okay as it is. Great recipe, and really cute with the individual custard cups!
Reviewed on Nov. 08, 2010 by katlaydee3
Loved this recipe! I made this for a family dinner and my dad ate two of them. Will definitely make again.
Reviewed on Jan. 04, 2010 by emi808vabch
I've been making this for years! It's great!!!
Reviewed on Dec. 18, 2009 by capatrick
This is one of my favorite recipes, I make it all the time. We love it.
Reviewed on Nov. 29, 2009 by Shelly413
I love this recipe! I make it in a 8x10 baking dish and it turns out great.
Reviewed on Jul. 04, 2009 by drtrish
My sister has made this several times, including last night when we were over. She uses store-bought rotisserie chicken, which adds even more flavor, and she found a frozen peas and mini-pearl onion mix that was great in there! (She did use the sauted onion in the beginning, too.) So easy, and perfect with a simple salad and a dinner roll.
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