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“A delicious blend of ham, bacon, potatoes, and broccoli tucked between two crusts. Simple and Quick!”
READY IN:
1hr 15mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  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.

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