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| AU GRATIN HAM POTPIE | ||
| Yields about 4-6 servings | ||
| 1 pkg. (4.9 oz.) 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 cream of chicken soup 1 can (4 oz.) mushroom stems and pieces, drained 1/2 cup milk 1/2 cup sour cream 1 jar (2 oz.) diced pimientos, drained 1 sheet refrigerated pie pastry |
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| In a large bowl, combine the potatoes, contents of sauce, mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Pour into 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. Let stand 5 minutes before serving. | ||