Recipe: Tuscan Ham Pot Pie from Tenderflake
This delicious, one-dish recipe is sure to impress guests at brunch or any other time – just don’t tell them how easy it was to make!
1 Tenderflake® Deep Dish Pie Shell
2 tbsp (30 ml) salted butter
8 oz (240 ml) sliced mushrooms
1 tsp (5 ml) each dried thyme and oregano leaves
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) sodium-reduced chicken broth
1/2 (125 ml) cup dry white wine
2 cloves garlic, minced
1/2 cup (125 ml) sour cream
1 cup (250 ml) shredded cheddar cheese
1 bag (400 g) frozen mixed roasted vegetables
1 1/2 cups (375 ml) cubed, cooked ham
2 tbsp (30 ml) egg whites
- Preheat oven to 350F (180C). Melt butter in a 10-inch ovenproof skillet set over medium-high heat. Add mushrooms, thyme and oregano. Sauté for 5 minutes or until lightly browned. Sprinkle with flour; cook, stirring constantly, for 2 minutes. Gradually whisk in broth, wine and garlic. Bring to a boil, stirring often, until thickened and smooth.
- Stir in sour cream until well combined. Remove from heat; add cheese, stirring until melted. Stir in vegetables and ham.
- Carefully remove thawed pie shell from foil pan and place over vegetable mixture (note: pastry will not cover the entire filling). Slash a few vent holes in the pastry. Brush with egg. Bake for 40 minutes or until crust is golden and the filling is bubbling.
If you don’t have an ovenproof skillet, transfer the mixture to a 10-inch shallow round baking dish or a 9-inch deep-dish pie plate (add 5 minutes extra bake time for the deeper dish).