Save on Pinterest

Haunted Potpie

Total Time

Prep: 30 min. Bake: 50 min.


12 servings

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
Haunted Potpie Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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 sour cream
  • 2/3 cup whole 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. Bake ghosts at 400° for 10 minutes or until puffy and golden brown. Top each serving with a ghost; serve immediately.

Nutrition Facts

1 each: 366 calories, 15g fat (5g saturated fat), 61mg cholesterol, 668mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 20g protein.

Recommended Video