Double-Crust Ham Pot Pie

17 ingredients
12 steps

Ingredients

  • 1 (14 1/8 ounce) package ready-made pie crusts (follow package directions for easy handling)
  • 1/2 lb diced ham
  • 4 slices cooked and crumbled bacon (thick sliced)
  • 2 tablespoons bacon grease
  • 4 -5 small potatoes, peeled and diced small
  • 0.5 (14 ounce) package bird's eye baby broccoli florets
  • 1/2 cup sour cream
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1/4 lb Velveeta cheese (cubed)
  • 1/2 cup evaporated milk
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground mustard
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons melted butter
  • seasoned parmesan cheese (I used basil & oregano)

Directions

  1. 1
    Preheat oven to *425.
  2. 2
    Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander.
  3. 3
    Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
  4. 4
    In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
  5. 5
    In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
  6. 6
    Pour cheese mixture over sour cream/soup mixture.
  7. 7
    Add ham mixture and stir everything together until combined.
  8. 8
    Press one of the pie crusts into a deep dish pie pan or square baking dish.
  9. 9
    Add filling mixture.
  10. 10
    Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
  11. 11
    Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning).
  12. 12
    Once pie is done, brush with melted butter and sprinkle with parmesan cheese.

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