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Ham & Cheese Pot Pie

 Ham & Cheese Pot Pie
Recipe provided by Philadelphia® Cream Cheese
4 ServingsPrep: 15 min. Total: 47 min.

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

Directions

  • HEAT oven to 400° F.
  • 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.
  • 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.
  • BEAT egg and water with fork until blended; brush onto top edges of
  • ramekins. Top with pastry rounds; press gently onto top edges of

2 of 2

Ham & Cheese Pot Pie (continued)

Directions (continued)

  • 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.
  • 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.
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.