Make a creamy, restaurant-worthy Ham Pot Pie with Cheese and Veggies! You only need 15 minutes of prep time for this Ham Pot Pie with Cheese and Veggies.
What You Need
Original recipe yields 4 servings
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 7.5-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 Tbsp. water
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Let's 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.
These individual pot pies have built-in portion control so you can enjoy this classic comfort food as part of your balanced diet.
Chicken Pot Pie
Prepare recipe as directed, substituting 1-1/4 cups chopped cooked chicken for the ham.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Omit pastry cutouts on tops of pies.
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 dough rounds.
Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.