Cookin’ With Carolyn Haunted Potpie

Haunted Potpie
4 cups cubed cooked chicken
4 cups frozen Southern-style hash brown potatoes, thawed
1 pkg. (16 oz.) frozen mixed vegetables, thawed and drained
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of onion soup, undiluted
1 cup (8 oz.) sour cream
2/3 cup milk
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. 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 13×9-in. baking dish. Place bread in a food processor, cover and process to make crumbs; sprinkle over the chicken mixture. Bake at 350 degrees for 40-45 min. 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 degrees for 10 min. or until puffy and golden brown. Place a ghost on top of each potpie serving; serve immediately.

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