The finished product.
I made Chicken in a Cloud a few nights ago from an old recipe my mom had, but made it my own. These petite “Pies” with a hash brown crust are the perfect dish to serve for lunch or dinner with a side salad! You may remember back in November, I posted my recipe for Turkey Pot Pie that could easily be made into a chicken pot pie, well the Chicken Baskets are a delish twist on an old favorite! This dish is also a great way to use up cooked chicken! Lets dive in to this warm yumminess!
Saute the carrots and onions.
Mixing together the flour and sauteed veggies.
Thickening the filling mixture.
Hashbrowns in the ramekin ready for the filling.
The Mini “Pies” ready to go into the oven.
The finished product.
Ingredients
5 cups frozen shredded hash brown potatoes, thawed
Filling
1/2 onion chopped
1 cup chopped carrots or any veggie of your liking
2 TBS Olive Oil
1/4 cup all purpose flour
1 cube chicken bouillon I used Herbox Sodium free chicken
1 tsp Worcestershire
1/2 tsp dried Basil
1 cup half and half
1 cup milk
3 cups cooked cubed chicken
Directions
Preheat oven at 375. In a saucepan saute onions and carrots in Olive Oil. Add in flour, bouillon, Worcestershire, and basil slowly, whisking as you pour to combine dry ingredients with the sauteed veggies. Whisk in milk and cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Add in chicken. Press thawed hash browns into four greased ramekins on bottom and sides of the ramekins. Spoon filling into ramekins. Place ramekins on a covered baking sheet. Bake uncovered for 30-35 minutes.
Lashes and Dashes 