2 tbsp Lactantia® Salted Butter
8 oz sliced mushrooms
1 tsp each dried thyme and oregano leaves
3 tbsp all-purpose flour
1 cup sodium-reduced chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1/2 cup sour cream
1 cup shredded Black Diamond® Old Cheddar Cheese
1 bag (400g) frozen Europe’s Best® Roasted Gourmet Tuscan Inspired Blend
1 1/2 cups cubed, cooked ham
1 Tenderflake® Deep DishPie Shell
2 tbsp Egg Creations™ Original, well shaken
This delicious, one-dish recipe is sure to impress guests at your Easter brunch—just don't tell them how easy it was to make!
1 Preheat oven to 350°F (180°C). 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.
2 Stir in sour cream until well combined. Remove from heat; add cheese, stirring until melted. Stir in vegetables and ham.
3 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.
Tip: 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).