Haunted Potpie

13 ingredients
3 steps

Ingredients

  • 4 cups cubed cooked chicken
  • 4 cups frozen cubed hash brown potatoes, thawed
  • 1 package (16 ounces) frozen mixed vegetables, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2/3 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3 slices rye bread
  • 1 sheet frozen puff pastry, thawed

Directions

  1. 1
    In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. Place bread in a food processor; cover and process to make crumbs. Sprinkle over chicken mixture. Bake at 350° for 40-45 minutes or until bubbly.
  2. 2
    Meanwhile, on a lightly floured surface, unfold pastry sheet. Using a small floured ghost-shaped cookie cutter, cut out 12 ghosts. Place on an ungreased
  3. 3
    . Remove potpie from the oven; set aside and keep warm. Bake ghosts at 400° for 10 minutes or until puffy and golden brown. Top each serving with a ghost; serve immediately.

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