Haunted Potpie

• 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

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 350u0b0 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
3. . Remove potpie from the oven; set aside and keep warm. Bake ghosts at 400u0b0 for 10 minutes or until puffy and golden brown. Top each serving with a ghost; serve immediately.

chicken, potatoes, mixed vegetables, condensed cream, condensed cream, sour cream, milk, flour, salt, pepper, garlic, rye bread, pastry

Taken from www.tasteofhome.com/recipes/haunted-potpie/ (may not work)