March 17, 2008


1 (24oz) pkg. frozen shredded hash brown potatoes

6 tb. butter or margarine, melted

1 1/2 tsp. salt - 1/8 tsp. pepper

1/2 c. chopped onions

1/4c. butter or margarine

1/4c. flour

2 tsp. instant chicken bouillon

1 tsp. Worcestershire sauce

1/2 tsp. dried basil

2c. milk

3c. chopped cooked chicken or turkey

1c. frozen peas

Thaw the potato by pouring boiling water over them. Drain well, pat dry with paper towel. In bowl combine potatoes, 6tb. butter and salt and pepper. Press mixture in bottom and up sides of 6 ungreased 10 oz. casseroles or sm. crocks. In a fry pan cook onion in the 1/4c. butter till tender but not brown. Stir in flour, bouillon, Worcestershire and basil. Add milk, cook and stir till thick and bubbly. Stir in the chicken and peas. Divide amongst the casseroles. Can be made ahead and refrigerated at this point for several hrs., if desired. Bake uncovered in a 375 degree oven for 30-35min. or till potato crusts are lightly browned.

You can try different veggies added to this like corn or maybe add some frozen carrots to it with the peas. You could also add some cheese if you like things with a cheese sauce on them. Also try different herbs, thyme and a bit of rosemary would be good. You could mix some into the potatoes too. Its pretty much open to whatever you have in the house. I have frozen these to microwave later but if you need the crocks for other things then you might want to find something else to bake them in, like maybe some foil containers. I never liked chicken pot pies till I had this. I dont like the pastry crusts .

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