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Main dishes

Ham & Cheese Pot Pie

Ham & Cheese Pot Pie recipe
photo by:kraft
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.
time
prep:
15 min
total:
47 min
servings
total:
4 servings
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What You Need

1
 ham steak (6 oz.), 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 1/3 Less Fat than Cream Cheese
1
 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1
 egg
1
Tbsp.  water

Make It

HEAT oven to 400ºF.

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 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.

Kraft Kitchens Tips

Chicken Pot Pie
Prepare as directed, substituting 1-1/4 cups chopped cooked chicken for the ham.
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.
Substitute
Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
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