We first had Aunt Dolly’s ham 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
Au Gratin Ham Potpie
Ham Potpie Tips
How can you make ham potpie your own?
If you have an adventurous streak, try a few swaps to make this dish more fitting to your personal taste. If you don’t have ham, the same amount of cooked chicken, turkey or even leftover pot roast works well. Don’t like peas and carrots? Swap in your favorite veggie mix. You can also use any kind of cream soup; for instance, cream of mushroom soup is a natural go-to instead of cream of chicken. If you have a little more time, try making your own pie crust.What can you serve with ham potpie?
Since most potpies have pretty much everything you could want, I like to serve a simple side salad with it, just to freshen up the meal a bit. Plus, side salads can be mixed together when the potpie is in the oven.How should you store leftovers of ham potpie?
Once the ham potpie has fully cooled, cover it and store it in the refrigerator for up to 3 days. To reheat, you can bake it in a 350°F oven until the mixture is hot. You can also microwave it in the dish you baked it in, if it's microwave-safe.—James Schend, Taste of Home Deputy Editor, Culinary
Au Gratin Ham Potpie
Prep Time
15 min
Cook Time
40 min
Yield
6 servings
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 2% milk
- 1/2 cup sour cream
- 1 jar (2 ounces) diced pimientos, drained
- 1 sheet refrigerated pie crust
Directions
- Preheat oven to 400°. In a large bowl, combine potatoes, contents of sauce mix and water. Stir in 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.
Nutrition Facts
1 piece: 434 calories, 20g fat (9g saturated fat), 45mg cholesterol, 1548mg sodium, 47g carbohydrate (7g sugars, 3g fiber), 14g protein.
