Ham, Broccoli and Cheese Pot Pie

This pot pie is a great way to rework your leftover ham.  Broccoli and cheese are a perfect way to bring it all together in a delicious one dish dinner!

    We love getting hams all year long.  My husband takes a sandwich to work for lunch each day and fresh sliced ham is so much better than the deli cuts.  Not to mention it is great with eggs and some potatoes for dinner, or made into breakfast chimichangas.  You can cut it into chunks and stir it into your macaroni and cheese too.  And of course there is ham and bean soup!  This pot pie is one of my favorite ways to use up some leftover ham though.

 This will take your Easter leftovers to the next level.  You can switch the cheeses to match your mood or the taste preferences of your family.  Plus vegetables are so much more palatable when covered in cheese and baked into a pie!

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Ham, Broccoli and Cheese Pot Pie

by Cooking With Carlee March-23-2016

Ingredients

• pastry for double pie crust
• 1 lb. frozen chopped broccoli, thawed and drained
• 8 oz neufatchel (or cream) cheese
• 1 1/2 cups shredded cheese (I like cheddar or Swiss)
• 1 lb ham, diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and pepper

Instructions

1. Preheat oven to 375 F2. Place bottom pie crust in pie dish.3. Stir together cream cheese, shredded cheese, garlic and onion powders.4. Stir in ham and broccoli and a pinch each of salt and pepper.5. Spoon into pie crust. Cover with top crust and crimp edges. Cut vent holes.6. Bake for 50 minutes or until crust is brown and filling is bubbly.7. Allow to rest for about 10 minutes before serving.

Details

Prep time: 25 mins Cook time: 55 mins Total time: 1 hour 20 mins Yield: 8 servings