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Chicken in Potato Baskets Recipe
Chicken in Potato Baskets Recipe photo by Taste of Home
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Chicken in Potato Baskets Recipe

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5 17 27
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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  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.
Originally published as Chicken in Potato Baskets in Taste of Home October/November 2001, p25


Reviews for Chicken in Potato Baskets

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jmsterling1 224569
Reviewed Apr. 9, 2015

"Great!"

MY REVIEW
DebbieT 223987
Reviewed Apr. 2, 2015

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

MY REVIEW
AdrianneKathleen 90833
Reviewed Sep. 15, 2014

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

MY REVIEW
ms11145 50454
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."

MY REVIEW
lucywielgosz 81450
Reviewed Nov. 10, 2013

"love it"

MY REVIEW
Gardener88 93994
Reviewed Jun. 26, 2013

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

MY REVIEW
ladyhearts4 32691
Reviewed Dec. 16, 2012

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

MY REVIEW
kakjw 81059
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!"

MY REVIEW
ladyhearts4 56649
Reviewed Mar. 6, 2012

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

MY REVIEW
2124arizona 33420
Reviewed Mar. 1, 2012

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

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