Convenience items such as frozen hash browns, canned soup, frozen veggies and puff pastry make this savory potpie quick and easy…and creepy!
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • BAKE: 50 MIN. • MAKES: 12 SERVINGS
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
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. 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 baking sheet. Remove potpie from the oven; set aside and keep warm.
3. Bake ghosts at 400° for 10 minutes or until puffy and golden brown. Top each serving with a ghost; serve immediately.