Chicken in Potato Baskets

I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4 1⁄2 cups frozen hash brown potatoes (thawed)
• 6  tablespoons butter or 6  tablespoons margarine (melted)
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper

• FILLING

• 1⁄2 cup  chopped onion
• 1⁄4 cup butter or 1⁄4 cup margarine
• 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)

Directions

1. In a bowl, combine the potatoes,butter,salt and pepper.
2. Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
3. In a small saucepan,saute onion in butter.
4. Add the flour,bouillion,worcestershire and basil.
5. Stir in the milk.
6. Bring to a boil;cook and stir for 2 minutes or till thickened.
7. Add chicken and peas.
8. Spoon into prepared crusts.
9. Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.