Back to Chicken in Potato Baskets

Print Options


Card Sizes

Chicken in Potato Baskets Recipe

Chicken in Potato Baskets Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6 servings


  • 4-1/2 cups frozen shredded hash brown potatoes, thawed
  • 6 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 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


  • 1. In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
  • 2. 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.
  • 3. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown. Yield: 6 servings.

Nutritional Facts

1 each: 441 calories, 27g fat (15g saturated fat), 125mg cholesterol, 1207mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 27g protein

Reviews for Chicken in Potato Baskets

Sort By :
Reviewed Apr. 9, 2015


Reviewed Apr. 2, 2015

"Delicious except too salty. Next time, I will omit the added salt."

Reviewed Sep. 15, 2014

"Delicious!! I shred my own potatoes for the hash browns and it's just as great!"

Reviewed Feb. 10, 2014

"Family hit the second time I made these. I actually partially cook my hashbrowns in the microwave before shaping them in the ramekins. I also like to sprinkle shredded cheddar or colby cheese before baking. Just adds another depth of flavor."

Reviewed Nov. 10, 2013

"love it"

Reviewed Jun. 26, 2013

"This was very good. I made it years ago but forgot about it. I need to make it again."

Reviewed Dec. 16, 2012

"Love this! Have made it lots of times already."

Reviewed Sep. 6, 2012

"Delicious! My whole family loved it & said "it's a keeper". I didn't have custard cups so I used a 9x9 square dish & layered the hash brown mixture on bottom, then poured the filling on top. I used cubed hash browns and it worked well. Bake as per recipe. Highly recommend!"

Reviewed Mar. 6, 2012

"Love it!! I have made this several times.. Very easy and something different.."

Reviewed Mar. 1, 2012

"These potpies are easy to prepare and the combination of potatoes, chicken and basil are a winner!"

Reviewed Feb. 18, 2012

"Super delicious! My family begs for me to make it. It is a bit time consuming but still worth the effort!"

Reviewed Nov. 4, 2011

"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 Nov. 8, 2010

"Loved this recipe! I made this for a family dinner and my dad ate two of them. Will definitely make again."

Reviewed Jan. 4, 2010

"I've been making this for years! It's great!!!"

Reviewed Dec. 18, 2009

"This is one of my favorite recipes, I make it all the time. We love it."

Reviewed Nov. 29, 2009

"I love this recipe! I make it in a 8x10 baking dish and it turns out great."

Reviewed Jul. 4, 2009

"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."

Loading Image