Post by wilderness on Apr 24, 2022 6:26:24 GMT -5
Au Gratin Ham Potpie-cooktocook
Serves:4-6 servings
Made this for dinner tonight. It goes together quickly using leftover ham and the end result was a very delicious pie. DH called it a keeper after his 2nd serving.
Ingredients:
1 package (4.9 ounces) au gratin potatoes
1 1/2 cups of boiling water
2 cups frozen peas and carrots
1 1/2 cups cubed fully cooked ham
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup milk
1/2 cup sour cream
1 jar (2 ounces) diced pimientos, drained **I omitted this**
1 sheet refrigerated pie pastry
Directions:
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-quart round baking dish.
2--Poll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in the pastry. Bake at 400*F for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
Serves:4-6 servings
Made this for dinner tonight. It goes together quickly using leftover ham and the end result was a very delicious pie. DH called it a keeper after his 2nd serving.
Ingredients:
1 package (4.9 ounces) au gratin potatoes
1 1/2 cups of boiling water
2 cups frozen peas and carrots
1 1/2 cups cubed fully cooked ham
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup milk
1/2 cup sour cream
1 jar (2 ounces) diced pimientos, drained **I omitted this**
1 sheet refrigerated pie pastry
Directions:
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-quart round baking dish.
2--Poll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in the pastry. Bake at 400*F for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
