Chunky Ham Pot Pie

• 2 tablespoons butter
• 1 cup onion, chopped
• 1 (10 ounce) package frozen chopped broccoli
• 1 lb new potato, coarsely chopped
• 1 (10 3/4 ounce) can cream of potato soup, undiluted
• 1 (8 ounce) carton sour cream
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 cups ham, cubed
• 0.5 (15 ounce) package refrigerated pie crusts

1. 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.
2. Cook broccoli according to package directions; drain well.
3. Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
4. Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
5. Spoon ham mixture into a greased 3 1/2 quart casserole.
6. Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr 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.
7. Bake, uncovered, at 400u0b0 for 45 minutes or until crust is golden.
8. Let stand 10 minutes before serving.

butter, onion, broccoli, new potato, cream of potato soup, sour cream, cheddar cheese, milk, garlic powder, salt, pepper, ham

Taken from www.food.com/recipe/chunky-ham-pot-pie-345869 (may not work)