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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This simple and tasty potpie recipe goes together quickly. It was created by Mary Zinsmeister of Slinger, Wisconsin and published by TOH. I'd use lower-fat ingredients (turkey ham, soup, milk and sour cream) to cut calories. Ingredients:
1 (5 ounce) package au gratin potatoes |
1 1/2 cups boiling water |
2 cups frozen peas and carrots |
1 1/2 cups cubed cooked ham |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (4 ounce) can mushroom stems and pieces, drained |
1/2 cup milk |
1/2 cup sour cream |
1 (2 ounce) jar diced pimentos, drained |
1 sheet refrigerated pie pastry |
Directions:
1. In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
2. Pour into an ungreased 2-qt. round baking dish.
3. Roll out pastry to fit top of dish; place over potato mixture.
4. Flute edges; cut slits in pastry.
5. Bake at 400° for 40-45 minutes or until golden brown.
6. Let stand for 5 minutes before serving.
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