Chunky Ham Pot Pie

photo by A Chicken

- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 6
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
- 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