A delicious blend of ham, bacon, potatoes, and broccoli tucked between two crusts. Simple and Quick!
Provided by livelygrl70
Categories Pot Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 727, Fat 44.9, SaturatedFat 15.3, Cholesterol 72.5, Sodium 1728.3, Carbohydrate 60.2, Fiber 3.4, Sugar 3.4, Protein 21.3
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