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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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âWe first had Aunt Dollyâs potpie at a family get-together,â recalls Mary Zinsmeister of Slinger, Wisconsin. âWe loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham.â Ingredients:
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 |
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-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.
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