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

Chicken in Potato Baskets Recipe

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

"Great!"

MY REVIEW
Reviewed Apr. 2, 2015

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

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"

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