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Tuesday, October 11, 2011

Ham Pot Pie

  • 1 package (4.9 ounces) au gratin potatoes
  • 1-1/2 cups 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 

For the Top

1 c. flour
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1/2 c. milk


  • 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.
  • 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.
Recipe found at Taste of Home and  

 I filled it too full

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