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