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.
- 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 Kitchen 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.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 4 Total
- Calories 400
- Total Fat 25 g
- Saturated Fat 11 g
- Sodium 1180 mg
- Total Carbohydrates 22 g
- Fiber 2 g
- Protein 22 g
- Cholesterol 85 mg
- Sugars 3 g
- Iron 10%
- Vitamin C 35%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.