Din: 5* Chicken in Potato Baskets
Source of Recipe
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Din: 5* Chicken in Potato Baskets
Adapted from: Taste of Home October/November 2001
17 reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 30 min.
Yield: 6 servings.
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
*Test Kitchen Approved
Ingredients:
• 4-1/2 cups frozen shredded hash brown potatoes, thawed
• 6 tablespoons stick margarine or butter, melted (Imperial or Blue Bonnet)
• 1/4 teaspoon pepper
• Salt-free seasoning blend of your choice, to taste
•
• FILLING:
• 1/2 cup chopped onion
• 1/4 cup stick margarine or butter, cubed (Imperial or Blue Bonnet)
• 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
Directions:
1. In a large bowl, combine the potatoes, margarine, salt-free seasoning and pepper. Press into six greased 10-oz. custard cups; set aside.
2. In a large saucepan, saute onion in margarine. 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.
1 serving (1 each) equals 338 calories, 27 g fat (5.6 g saturated fat), 73 mg cholesterol, 631 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein.
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