Chicken Pies in Potato Crusts

"You can heat one or two of these casseroles in a
small counter-top oven--"

1 (24 ounce) package frozen shredded hash brown potatoes
6 tablespoons butter or margarine, melted
1-1/2 teaspoons salt
1/8 teaspoon pepper
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1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 teaspoons instant chicken bouillon granules
1 teaspoon Worchestershire sauce
1/2 teaspoon dried basil, crushed
2 cups milk
3 cups chopped cooked chicken or turkey
1 cup frozen peas

Thaw the potatoes by pouring boiling water over them. Drain well; pat dry with paper toweling. In bowl, combine potatoes, the 6 tablespoons melted butter, salt, and pepper. Press the mixture in bottom and up sides of 6 ungreased 10-ounce casseroles.

In saucepan, cook onion in the 1/4 butter until tender but not brown. Stir in flour, bouillon granules, Worchestershire, and basil. Add milk; cook and stir until thickened and bubbly. Stir in the chicken and peas. Divide mixture amoung the potato-lined casseroles. Refrigerate casseroles several hours, if desired. Bake, uncovered, in a 375 degree F. oven for 30 to 35 minutes or until potato crusts are lightly browned.

Serves 6.

[clipped from a magazine, probably "Better Homes and Gardens"]