Ham-Broccoli Pot Pie

Name: Ham-Broccoli Pot Pie
Ingredients: 1 (10-ounce) package frozen chopped broccoli, thawed; 1 (11-ounce) can sweet whole kernel corn, drained; 1 (10-3/4-ounce) can cream of mushroom soup, undiluted; 2 cups diced cooked ham; 2 cups (8 ounces) shredded colby-Jack cheese blend; 1 (8-ounce) container sour cream; 1/2 teaspoon pepper; 1/2 teaspoon dried mustard; 1/2 (15-ounce) package refrigerated piecrusts

9 ingredients

4 steps

Ingredients

1 (10-ounce) package frozen chopped broccoli, thawed
1 (11-ounce) can sweet whole kernel corn, drained
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
2 cups diced cooked ham
2 cups (8 ounces) shredded colby-Jack cheese blend
1 (8-ounce) container sour cream
1/2 teaspoon pepper
1/2 teaspoon dried mustard
1/2 (15-ounce) package refrigerated piecrusts

Directions

1

Arrange chopped broccoli in a lightly greased 11- x 7-inch baking dish.
2

Stir together corn and next 6 ingredients. Spoon over broccoli.
3

Unfold piecrust; pat or roll into an 11- x 7-inch rectangle, and place over ham mixture. Crimp edges, and cut 4 slits for steam to escape.
4

Bake at 400° for 30 to 35 minutes or until golden.