This is an amazing way to use up all your Easter ham leftovers. I came across this recipe a few years back and now I make this potpie every time I bake a ham.
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 oz) cream of chicken soup, undiluted
1 can (4 oz) 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
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.
Yield: 4-6 servings.
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