Chicken in Potato Baskets |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 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 king arthur unbleached 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:
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.
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