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Chicken in Potato Baskets

 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
6 ServingsPrep: 20 min. Bake: 30 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, 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.

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Chicken in Potato Baskets (continued)

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.