Double-Crust Ham Pot Pie - cooking recipe

Ingredients

1 (14 1/8 ounce) package ready-made pie crusts (follow package directions for easy handling)
1/2 lb diced ham
4 slices cooked and crumbled bacon (thick sliced)
2 tablespoons bacon grease
4 -5 small potatoes, peeled and diced small
0.5 (14 ounce) package bird's eye baby broccoli florets
1/2 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup
1/4 lb Velveeta cheese (cubed)
1/2 cup evaporated milk
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1 teaspoon onion powder
1 teaspoon dried basil
1 1/2 teaspoons ground black pepper
2 tablespoons melted butter
seasoned parmesan cheese (I used basil & oregano)

Preparation

Preheat oven to *425.
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.
Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
Pour cheese mixture over sour cream/soup mixture.
Add ham mixture and stir everything together until combined.
Press one of the pie crusts into a deep dish pie pan or square baking dish.
Add filling mixture.
Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
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).
Once pie is done, brush with melted butter and sprinkle with parmesan cheese.