Double-Crust Ham Pot Pie

1. 1

   Preheat oven to *425.

2. 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. 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. 4

   In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.

5. 5

   In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.

6. 6

   Pour cheese mixture over sour cream/soup mixture.

7. 7

   Add ham mixture and stir everything together until combined.

8. 8

   Press one of the pie crusts into a deep dish pie pan or square baking dish.

9. 9

   Add filling mixture.

10. 10

    Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).

11. 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. 12

    Once pie is done, brush with melted butter and sprinkle with parmesan cheese.

* Per serving · 4 servings · Values may vary.