I've never actually had a written down version of this recipe, so I decided to write it down here for posterity. LOL. The ingredients are approximate. Most of the time the piecrust pastry is homemade so I can adjust the amount of dough for the bottom crust and top crust. I will post my piecrust pastry recipe later.
Ham Pot Pie
1 to 1-1/2 Lbs. Baked or Boiled Ham, cut into 1/2 inch cubes
2 Large Russet Potatoes, Peeled and cut into 1/2 inch cubes
2 or 3 Carrots, Peeled and cut into 1/2 inch cubes
1/2 Lb. Velveeta Cheese, cut into 1/2 inch cubes
1/4 Cup Canned or Frozen (Thawed) Green Peas (Optional)
2 Crust Pie Pastry
Place ham, potatoes and carrots in a saucepan. Barely cover with water and let simmer until vegetables are tender and most of the liquid has evaporated. Remove from heat and gently stir in cheese until melted. Gently fold in green peas. Preheat oven to 400 degrees. Place one piecrust in bottom of 9 inch square baking dish, shaping to fit. Pour in filling. Place remaining piecrust on top of filling and seal edges. Make a few vents in the top of the crust with a fork to allow steam to escape. Bake for 30 minutes or until crust is golden brown. Let stand about 10 minutes before serving. Makes about 6 servings.
The amount of ham can be varied according to taste. If less is used, salt might be needed for the vegetables, but the ham is usually salty enough that none is needed.