ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ham-Broccoli Pot Pie

Yield Makes 6 servings

Ingredients

  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 1 (11-ounce) can sweet whole kernel corn, drained
  • 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
  • 2 cups diced cooked ham
  • 2 cups (8 ounces) shredded colby-Jack cheese blend
  • 1 (8-ounce) container sour cream
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried mustard
  • 1/2 (15-ounce) package refrigerated piecrusts

How to Make It

  1. Arrange chopped broccoli in a lightly greased 11- x 7-inch baking dish.

  2. Stir together corn and next 6 ingredients. Spoon over broccoli.

  3. Unfold piecrust; pat or roll into an 11- x 7-inch rectangle, and place over ham mixture. Crimp edges, and cut 4 slits for steam to escape.

  4. Bake at 400° for 30 to 35 minutes or until golden.