ham and cheese pot pie

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Ready Time: 47 mins


• heat oven to 400 degrees 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 top edges of ramekins. top with pastry rounds; press gently 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.