Double-Crust Ham Pot Pie

READY IN: 1hr 15mins
YIELD: 1 pie




  • Preheat oven to *425.
  • 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.
  • Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
  • In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
  • In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
  • Pour cheese mixture over sour cream/soup mixture.
  • Add ham mixture and stir everything together until combined.
  • Press one of the pie crusts into a deep dish pie pan or square baking dish.
  • Add filling mixture.
  • Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
  • 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).
  • Once pie is done, brush with melted butter and sprinkle with parmesan cheese.