This delicious, one-dish recipe is easy to prepare for weeknight suppers, but also impressive enough to serve to weekend dinner guests.
|2 tbsp||(30 mL) Lactancia® salted butter|
|1||(8 oz/227 g) Package sliced mushrooms|
|1 tsp||(5 mL) Dried thyme|
|1 tsp||(5 mL) Dried oregano|
|3 tbsp||(45 mL) Flour|
|1 cup||(250 mL) Sodium reduced chicken broth|
|1/2 cup||(125 mL) Dry white wine|
|2||Cloves garlic, minced|
|1/2 cup||(125 mL) Sour cream|
|1 cup||(250 mL) Shredded Black Diamond® Old Cheddar Cheese|
|1||(400 g) Package Frozen Europe’s Best® Roasted Gourmet Tuscan Inspired Blend|
|1.5 cup||(375 mL) Cubed, Schneiders® Country Naturals® Smoked Ham|
|1||Tenderflake® Deep Dish Pie Shell, thawed|
|2 tbsp||(30 mL) Naturegg Egg Creations™ Original, well shaken|
PREHEAT oven to 350˚F (180˚C).
MELT butter in a 10-inch (25 cm) ovenproof skillet set over medium-high. 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 the heat; add cheese, stirring until melted. Stir in vegetables and ham.
REMOVE pie shell from foil plate and carefully lay over the vegetable mixture. The pastry won’t come to the edges but that’s okay. Make 2-3 small slits in the middle of the pastry to allow steam to escape.
BRUSH pastry with egg and bake in preheated oven for 40 minutes or until the filling is bubbly and the pastry is golden brown.
• If you don’t have an ovenproof skillet, transfer the filling into 9 inch (23 cm) deep dish pie plate or a 10 inch (25 cm) shallow pie plate.
• To make ahead, assemble pie and reserve in the refrigerator overnight. Add 5 minutes extra to the bake time, if required.
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