Chicken in Potato Baskets Recipe

Chicken in Potato Baskets Recipe photo by Taste of Home

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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

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Chicken in Potato Baskets Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

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, cubed
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 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.

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 Onions

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