Creamy Chicken and Vegetable Pot Pies with Hash Brown Crusts
Delightful individual chicken and vegetable pot pies with crispy hash brown crusts. Creamy, comforting, and satisfying, this meal-in-one dish is perfect for using up leftover chicken. The flavorful filling and golden brown potato crust make for a visually appealing and delicious dinner.
Instructions
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1
Preheat the oven to 375°F. Grease six 10-ounce custard cups or ramekins.
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2
In a large bowl, combine the shredded hash brown potatoes, melted butter, salt, and pepper. Press the potato mixture evenly into the prepared custard cups to form the crusts.
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3
In a large saucepan, sauté the chopped onion in the cubed butter until softened, about 5 minutes. Stir in the flour, chicken bouillon, Worcestershire sauce, and dried basil. Gradually whisk in the milk and bring the mixture to a boil. Cook and stir for 2 minutes or until thickened.
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4
Remove the saucepan from heat and stir in the cooked chicken and frozen peas. Spoon the creamy chicken and vegetable filling into the prepared hash brown crusts.
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5
Bake the pot pies, uncovered, for 30-35 minutes or until the crusts are golden brown and the filling is bubbly.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
