Haunted Potpie Recipe

Haunted Potpie Recipe photo by Taste of Home

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Convenience items such as frozen hash browns, vegetables and puff pastry make this potpie quick and easy to make. They rye bread crumbs add an interesting twist. —Taste of Home Test Kitchen

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Haunted Potpie Recipe

Prep: 30 min. Bake: 50 min.

Yield: 12 Servings

30 50 80

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

In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-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.
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. Bake ghosts at 400° for 10 minutes or until puffy and golden brown. Place on top of potpie; serve immediately. Yield: 12 servings.

Originally published as Haunted Potpie in Halloween Party Favorites , p49

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Haunted Potpie

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Reviewed on Oct. 19, 2012 by tuck290

My family really liked this recipe. I didn't make the ghosts but just baked the pastry then cut into squares and using one square on the bottom, a layer of baked chicken mixture, and then a square on top. It was the perfect meal to serve on a rainy cold autumn night. Will make again.