How to Make Chunky Ham Pot Pie

You can prepare this dish ahead of time and keep in the refrigerator.  Then you can just pop it in the oven to bake for a great tasting meal.  This delicious casserole dish is sure to please the hungry crowd at your house with its brimming pot full of ham, vegetables, and Cheddar cheese.

Ingredients:

* 2 tablespoons butter or margarine

* 1 cup chopped onion

* 1 10-ounce package frozen cut broccoli, or flowerets

* 1 pound new potatoes, coarsely chopped

* 1 10 ¼-ounce can cream of potato soup, undiluted

* 1 8-ounce carton sour cream

* 1 cup shredded sharp Cheddar cheese

* 13/4 cup milk

* ½ teaspoon garlic powder

* ½ teaspoon salt

* ¼ teaspoon pepper

* 2 ½ cups chopped honey baked ham, or any other tender cut ham

* ½ package refrigerated pie crust

Step 1:

Melt the butter in a large skillet over medium heat and then add the onion.  Cook 10 minutes or until the onion is tender and begins to brown, stirring often.

Step 2:

Cook the broccoli according to the package directions and drain it well.  Cook the chopped potatoes in boiling water for about 10 minutes or until barely tender and drain.

Step 3:

Combine the soup, the sour cream, the Cheddar cheese, the milk, the garlic powder, the salt, and the pepper in a large mixing bowl, stirring well.  Next stir in the onion, the broccoli, the potatoes, and the ham.  Spoon the ham mixture into a greased 3 ½ quart casserole dish.

Step 4:

Unfold the pie crust onto a lightly floured surface, and press out the fold lines.  Roll the pastry to extend ¼ inch beyond the edges of the casserole dish.  Place the pastry over the ham mixture in the casserole dish.  Next seal the edges, and crimp all the way around.  Cut several small slits in the top of the crust to allow the steam to escape.  Bake, uncovered, at 400 degrees for about 45 minutes or until the crust is golden brown.

Step 5:

Let the casserole stand about 10 minutes before serving to allow all of the flavor to completely blend together.

Tip:

You can divide this pot pie into two dishes.  Bake one now and freeze one for later.  You will need the whole package of pie crust for two casseroles.  Top the casserole to be frozen with the crust before freezing, but do not cut the slits in the top until ready to bake.  Let the frozen casserole stand at room temperature 20 minutes before baking.

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