|Condensed cream of chicken soup||1 Can (10 oz) (284 Milliliter)|
|Eggs||4 , slightly beaten|
|Light cream||125 Milliliter|
|Flour||20 Milliliter (4 Teaspoon)|
|Shredded sharp cheddar cheese||250 Milliliter (1 Cup)|
|Finely chopped cooked ham||50 Milliliter|
|Finely chopped celery||30 Milliliter (2 Tablespoon)|
|Finely chopped onion||30 Milliliter (2 Tablespoon)|
|Finely chopped green pepper||30 Milliliter (2 Tablespoon)|
|Finely chopped pimiento||30 Milliliter (2 Tablespoon)|
|9 inch baked pie shell||1 (23 Centimeter)|
In bowl, combine soup, eggs and cream.
Toss flour with remaining ingredients except pie shell; sprinkle over bottom of pie shell.
Pour egg mixture over vegetable mixture.
Bake at 180°C (350°F) for 45 minutes or until knife inserted in center comes out clean.
Let stand 15 minutes before serving.
If necessary during baking, cover edges of pie shell with aluminum foil to prevent overbrowning.