Total TimePrep: 30 min. Bake: 50 min.
- 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
- 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.
- 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. Top each serving with a ghost; serve immediately.
Nutrition Facts1 each: 366 calories, 15g fat (5g saturated fat), 61mg cholesterol, 668mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 20g protein.
Nov 1, 2013
The hardest part of this recipe was trying to decide which type of frozen mixed vegetables I wanted to use.I'm in Canada, and found it hard to find sheets of puff pastry to use (maybe it's just my grocery store), so I substituted some Pillsbury Biscuits instead. My husband and I loved it!
Oct 19, 2012
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.
Sep 16, 2012
It's good and hearty and is super easy to make.