Entrée

Ham & Cheese Pot Pie

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prep time

15 min

total time

47 min

makes

4 servings, 1 pot pie (185 g) each

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kraft

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What You Need

1 ham steak (175 g), chopped

1 cup Kraft Double Cheddar Light Shredded 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 250-g tub) Philadelphia Herb & Garlic Light Cream Cheese Spread

1 frozen ready-to-bake pastry pie shell (1/2 of 400-g pkg.)

1 egg

1 Tbsp. water

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 (175-mL) ramekins.

TRANSFER pie shell to lightly floured surface; roll to 12-inch circle. Use 5-inch round cutter to cut dough into 4 circles. Use sharp knife or small cutter to cut leaves from about 1/4 of the trimmings; discard remaining trimmings. Beat egg and water until blended; brush onto top edges of ramekins. Top with pie crust circles; 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.