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

Chicken in Potato Baskets Recipe

Publisher Photo
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 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.

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

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.

Reviews for Chicken in Potato Baskets

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 15, 2014

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

MY REVIEW
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
Reviewed Nov. 10, 2013

love it

MY REVIEW
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
Reviewed Dec. 16, 2012

Love this! Have made it lots of times already.

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