Chunky Ham Pot Pie
photo by A Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 29.58 ml butter
- 236.59 ml onion, chopped
- 283.49 g package frozen chopped broccoli
- 453.59 g new potato, coarsely chopped
- 304.75 g can cream of potato soup, undiluted
- 226.79 g carton sour cream
- 236.59 ml sharp cheddar cheese, shredded
- 177.44 ml milk
- 2.46 ml garlic powder
- 2.46 ml salt
- 1.23 ml pepper
- 591.47 ml ham, cubed
- 212.62 g package refrigerated pie crusts
directions
- 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.
- Cook broccoli according to package directions; drain well.
- Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
- Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
- Spoon ham mixture into a greased 3 1/2 quart casserole.
- 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.
- Bake, uncovered, at 400° for 45 minutes or until crust is golden.
- Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
scfl76
United States