Ham And Cheese Pot Pie

Name: Ham And Cheese Pot Pie
Ingredients: 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; 2 green onions, chopped; 1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese; 1/2 (14.1 ounce) package ready-to-use refrigerated pie crust; 1 egg; 1 tablespoon water

9 ingredients

5 steps

Ingredients

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
2 green onions, chopped
1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/2 (14.1 ounce) package ready-to-use refrigerated pie crust
1 egg
1 tablespoon water

Directions

1

Heat oven to 400 degrees 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.