Ingredients
4-1/2 cups frozen shredded hash brown potatoes, thawed6 tablespoons butter, melted1-1/2 teaspoons salt1/4 teaspoon pepperFILLING:1/2 cup chopped onion1/4 cup butter, cubed1/4 cup all-purpose flour2 teaspoons chicken bouillon granules1 teaspoon Worcestershire sauce1/2 teaspoon dried basil2 cups 2% milk3 cups cubed cooked chicken1 cup frozen peas, thawed
Preparation
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.
