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Ham & Cheese Pot Pie Recipe
Ham & Cheese Pot Pie Recipe photo by KRAFT
TOTAL TIME: Prep: 15 min. Total: 47 min.
MAKES: 4 servings

Ingredients

  • 1 ham steak (6 ounces), chopped
  • 1 cup KRAFT® 2% Milk Shredded Cheddar Cheese
  • 1 cup frozen broccoli cuts, thawed, drained
  • 1 cup frozen cauliflower florets, thawed, drained
  • 2 green onions chopped
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA® Chive & Onion Cheese Spread 1/3 Less Fat than Cream Cheese
  • 1 ready-to-use refrigerated pie crust (1/2 of 14.1-ounce package)
  • 1 egg
  • 1 tablespoon water

Nutritional Facts

1 serving equals 400 calories, 25 g fat (11 g saturated fat), 85 mg cholesterol, 1,180 mg sodium, 22 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. HEAT oven to 400° F.
  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.
  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.
  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.
  5. BAKE 30 to 32 min. or until golden brown. Yield: 4 servings.
NOTE: If you don't have a 5-inch cookie cutter, invert a 5-inch-diameter bowl or clean can onto pastry; trace around edge with small sharp knife. Repeat to cut out the remaining 3 circles.
Originally published as Ham & Cheese Pot Pie Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 400 calories, 25 g fat (11 g saturated fat), 85 mg cholesterol, 1,180 mg sodium, 22 g carbohydrate, 2 g fiber, 22 g protein.

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