Chunky Ham Pot Pie

Name: Chunky Ham Pot Pie
Ingredients: 2 tablespoons butter; 1 cup onion, chopped; 1 (10 ounce) package frozen chopped broccoli; 1 lb new potato, coarsely chopped; 1 (10 3/4 ounce) can cream of potato soup, undiluted; 1 (8 ounce) carton sour cream; 1 cup sharp cheddar cheese, shredded; 3/4 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 1/2 cups ham, cubed; 0.5 (15 ounce) package refrigerated pie crusts

13 ingredients

8 steps

Ingredients

2 tablespoons butter
1 cup onion, chopped
1 (10 ounce) package frozen chopped broccoli
1 lb new potato, coarsely chopped
1 (10 3/4 ounce) can cream of potato soup, undiluted
1 (8 ounce) carton sour cream
1 cup sharp cheddar cheese, shredded
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups ham, cubed
0.5 (15 ounce) package refrigerated pie crusts

Directions

1

Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
2

Cook broccoli according to package directions; drain well.
3

Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
4

Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
5

Spoon ham mixture into a greased 3 1/2 quart casserole.
6

Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
7

Bake, uncovered, at 400° for 45 minutes or until crust is golden.
8

Let stand 10 minutes before serving.