Ham & Mushroom Alfredo Pot Pie
This is a twist on chicken pot pie that has ham, mushrooms and asparagus and only 1 crust
Ingredients
- 1 refrigerated pie crust dough round
- 1 small onion chopped
- 8 oz sliced mushrooms
- 20 asparagus spears
- 3-4 cups chopped flavorful ham
- 1 cup mushroom alfredo sauce {Bertolli}
- 3 ounces Gruyère cheese sliced or grated
- 1-2 oz finely grated Parmesan
- 1-2 T mustard or honey mustard for brushing on crust optional
- 1 T butter
- 1-2 T olive oil
- salt and pepper
Instructions
- Place pie crust dough in a deep dish pie pan or quiche dish. Spread with mustard if desired.
- Saute onion in a little butter and 1 T olive oil. When soft add to pie crust. Top with ham, then a layer of Gruyère cheese.
- Microwave asparagus in a towel on high for 2 minutes. Cut into one inch pieces and place on top of cheese.
- Saute mushrooms over medium high heat in the butter from the onions, adding more olive oil if necessary, until golden and juices have released. Place in pie.
- Slowly pour mushroom alfredo sauce over all and sprinkle with Parmesan. Bake at 350 for 45-60 minutes. Let pie sit for a few minutes before cutting
Notes
If you can't find Mushroom Alfredo Sauce, any Alfredo Sauce will work