Warm ham and cheese go together like broccoli and cauliflower. And we've put that in the mix, too. Our hearty, creamy pot pie looks restaurant-worthy and tastes even better.
Preparation Time
15 mins
Total Time
15 mins
Calories
511 Calories
Recipe Instructions
Step 1
Heat oven to 400 degrees F.
Step 2
Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins.
Step 3
Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings.
Step 4
Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent.
Step 5
Bake 30 to 32 min. or until golden brown.
Ingredients
1 egg
1 tablespoon water
2 green onions, chopped
½ cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 (6 ounce) ham steak, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup frozen broccoli cuts, thawed, drained
1 cup frozen cauliflower florets, thawed, drained
½ (14.1 ounce) package ready-to-use refrigerated pie crust
