- 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
- 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 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.
04/07/2018
recipepes.com
Ham and Cheese Pot Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
