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Au Gratin Ham Potpie

Total Time

Prep: 15 min. Bake: 40 min.

Makes

6 servings

We first had Aunt Dolly’s potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. —Mary Zinsmeister, Slinger, Wisconsin

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 whole milk
  • 1/2 cup sour cream
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 sheet refrigerated pie crust

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.

Nutrition Facts

1 serving: 434 calories, 20g fat (9g saturated fat), 45mg cholesterol, 1548mg sodium, 47g carbohydrate (7g sugars, 3g fiber), 14g protein.

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