Double-crust Ham Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 (14 1/8 ounce) package ready-made pie crusts (follow package directions for easy handling)
• 1/2 lb diced ham
• 4 slices cooked and crumbled bacon (thick sliced)
• 2 tablespoons bacon grease
• 4 -5 small potatoes, peeled and diced small
• 0.5 (14 ounce) package bird's eye baby broccoli florets
• 1/2 cup sour cream
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/4 lb velveeta cheese (cubed)
• 1/2 cup evaporated milk
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons melted butter
• seasoned parmesan cheese (i used basil & oregano)

Recipe

• 1 preheat oven to *425.
• 2 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.
• 3 cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. drain in colander over potatoes and broccoli.
• 4 in a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. set aside.
• 5 in a saucepan, combine the velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
• 6 pour cheese mixture over sour cream/soup mixture.
• 7 add ham mixture and stir everything together until combined.
• 8 press one of the pie crusts into a deep dish pie pan or square baking dish.
• 9 add filling mixture.
• 10 top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
• 11 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).
• 12 once pie is done, brush with melted butter and sprinkle with parmesan cheese.