Chicken in Potato Baskets
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
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 4-1/2 cups frozen shredded hash brown potatoes, thawed
- 6 tablespoons butter, melted
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- FILLING:
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried basil
- 2 cups milk
- 3 cups cubed cooked chicken
- 1 cup frozen peas, thawed
DIRECTIONS
In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
In a saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the 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.