Au Gratin Ham Potpie

Photo: psfreeman

From Mary Zinsmeister: Slinger, Wisconsin. Recipe published in Quick Cooking November/December 2005.

Yield: 6 servings
Community Recipe from

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Ingredients

  • 1 package(s) (4.9 ounces) au gratin potatoes
  • 1 1/2 cup(s) boiling water
  • 2 cup(s) frozen peas and carrots
  • 1 1/2 cup(s) cubed fully cooked ham
  • 1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted
  • 1 4-ounce can(s) mushroom stems and pieces, drained
  • 1/2 cup(s) milk
  • 1/2 cup(s) sour cream
  • 1 2-ounce jar(s) diced pimientos, drained
  • 1 sheet refrigerated pie pastry

Preparation

  1. • In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish.
  2. • Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4-6 servings.


January 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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