Double-Crust Ham Pot Pie Recipe

Name: Double-Crust Ham Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Double-Crust Ham Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Crust Ham Pot Pie

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