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).