Chunky Ham Pot Pie

From Christmas with Southern Living 1998. I use frozen shredded hash browns in place of the new potatoes.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 2  tablespoons butter
• 1  cup onion, chopped
• 1 (10 ounce) package  frozen chopped broccoli
• 1  lb new potato, coarsely chopped
• 1 (10 3/4ounce) 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.