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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 764.76 Kcal (3202 kJ) | ||
| Calories from fat | 400.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.5g | 68% | |
|---|---|---|---|
| Cholesterol | 103.45mg | 34% | |
| Sodium | 1475.41mg | 61% | |
| Potassium | 956.89mg | 20% | |
| Total Carbs | 68.51g | 23% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 26.3g | 53% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.3mg | 18% | |
| Calcium | 155.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 170.09 Kcal (712 kJ) | ||
| Calories from fat | 89.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 68% | |
|---|---|---|---|
| Cholesterol | 23.01mg | 34% | |
| Sodium | 328.14mg | 61% | |
| Potassium | 212.82mg | 20% | |
| Total Carbs | 15.24g | 23% | |
| Sugars | 1.32g | 24% | |
| Dietary Fiber | 0.67g | 12% | |
| Protein | 5.85g | 53% | |
| Vitamin C | 3.9mg | 29% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 18% | |
| Calcium | 34.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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