Preparation:
Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
Cook broccoli according to package directions; drain well. Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham. Spoon ham mixture into a greased 3 1/2-quart casserole. (If desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.) Unfold pie crust onto a lightly floured surface, and press out fold lines. Roll pastry to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges and crimp. Cut slits in top to allow steam to escape. Bake, uncovered, at 400 degrees for 45 minutes or until crust is golden. Let stand 10 minutes before serving.
Note: You can divide this pot pie into two 2-quart dishes. Bake one now, and freeze the other for later. You will need the whole package of pie crust for two casseroles. Top the casserole to be frozen with crust before freezing, but do not cut slits in the top until ready to bake. Let frozen casserole stand at room temperature for 20 minutes before baking. |
