• Cooking Time: 30-35
• Servings: 6
• 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
• 1/4 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 2 cups milk
• 3 cups cubed cooked chicken
• 1 cup frozen peas, thawed

1. In a bowl, combine the potatoes, butter, salt and pepper.
2. Press into six greased 10-oz. custard cups; set aside.
3. In a saucepan, saute onion in butter.
4. Add the flour, bouillon, Worcestershire sauce and basil.
5. Stir in the milk. bring to a boil; cook and stir for 2 minutes or until thickened.
6. Add chicken and peas.
7. Spoon into prepared crusts.
8. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

Petite little cups....Simply delicious!