Au Gratin Ham Pot Pie

This simple and tasty potpie recipe goes together quickly. It was created by Mary Zinsmeister of Slinger, Wisconsin and published by TOH. I'd use lower-fat ingredients (turkey ham, soup, milk and sour cream) to cut calories.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 (5 ounce) package au gratin potatoes
• 1 1⁄2 cups boiling water
• 2  cups  frozen peas and carrots
• 1 1⁄2 cups  cubed cooked ham
• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1⁄2 cup milk
• 1⁄2 cup sour cream
• 1 (2 ounce) jar diced pimentos, drained
• 1  sheet  refrigerated  pie pastry

Directions

1. In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
2. Pour into an ungreased 2-qt. round baking dish.
3. Roll out pastry to fit top of dish; place over potato mixture.
4. Flute edges; cut slits in pastry.
5. Bake at 400° for 40-45 minutes or until golden brown.
6. Let stand for 5 minutes before serving.