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
Instructions
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.
Originally Submitted
6/7/2013
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