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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. 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 king arthur unbleached 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. 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.
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. Bake ghosts at 400° for 10 minutes or until puffy and golden brown. Place on top of potpie; serve immediately. Yield: 12 servings.
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