Ingredients
1 package (4.9 ounces) au gratin potatoes1-1/2 cups boiling water2 cups frozen peas and carrots1-1/2 cups cubed fully cooked ham1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) mushroom stems and pieces, drained1/2 cup 2% milk1/2 cup sour cream1 jar (2 ounces) diced pimientos, drained1 sheet refrigerated pie crust
Preparation
Preheat oven to 400°. 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.
Unroll crust; roll out to fit top of dish. Place over potato mixture; flute edges and cut slits in crust. Bake until golden brown, 40-45 minutes. Let stand for 5 minutes before serving.
