Ham and Cheese Pot Pie

Name: Ham and Cheese Pot Pie
Prep time: 15 min
Total time: 47 min
Yield: 4 servings
Ingredients: 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; ½ cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese; ½ (14.1 ounce) package ready-to-use refrigerated pie crust; 1 egg; 1 tablespoon water

Rating: 4.18 stars

11 Ratings
8 Reviews
5 Photos

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.

By Philadelphia

Gallery

Recipe Summary

prep:

15 mins

additional:

32 mins

total:

47 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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
½ cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
½ (14.1 ounce) package ready-to-use refrigerated pie crust
1 egg
1 tablespoon water

Directions

Step 1
Heat oven to 400 degrees F.

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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake 30 to 32 min. or until golden brown.

Kraft Kitchens 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.

Nutrition Facts

Per Serving:

511 calories; protein 24.4g; carbohydrates 28.9g; fat 33.6g; cholesterol 105.2mg; sodium 1265.9mg. Full Nutrition

Reviews (8)

Most helpful positive review

Laurie Wiederhold

03/19/2014

Yummy, Yummy! So good! Made this in a regular pie plate. I Doubled the cream cheese. May use a bottom crust next time! Read More

Helpful

(5)

Most helpful critical review

Brigid

04/20/2015

I was very disappointed. Pie crust didn't cook perfectly. Sauce was a very thick cheese sauce... without much flavor. It was easy to make though... Read More

11 Ratings

5 star values: 6
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Laurie Wiederhold

03/19/2014

Yummy, Yummy! So good! Made this in a regular pie plate. I Doubled the cream cheese. May use a bottom crust next time! Read More

Helpful

(5)

Molly99

03/09/2014

This was delicious and super east to make. The only change I made was I used a frozen bag of veggies that had carrots as well as the cauliflower and broccoli... Read More

Helpful

(2)

Cheryl Podkrajac Ferrara

05/25/2016

We definitely liked it but I made changes based on what I had on hand and afterwards didn't realize - I made a change because I didn't read the directions right!! I agree with some of the reviews also it's a very cheesy sauce (which we like) and will surprise you- it's more filling than you think. We also would have liked a little more ham in it. So to the changes made- I basically was cleaning out the refrigerator: I didn t have enough shredded cheddar so combined parmesan and loved it. Used up some leftover broccoli from dinner a few nights before but not enough (and didn t have cauliflower) so used frozen peas and corn). I already had regular cream cheese and felt the green onions did fine for flavor so didn t worry about the chive and onion part. I didn t have a packaged pie crust but DID have a thin crust pizza dough so used that. Not quite the flakiness you d want but worked in a pinch. Here s the kicker I didn t read it correctly thought the crust went on bottom AND top! So I rolled it out put the bottom and side crust and couldn t figure out how you d get a full top crust (but I wasn t planning to do that anyway). I had leftover mashed potatoes that I used for the top instead of a crust kind of like a Shepard s pie. It turned out great though and I used up a lot of leftovers! Read More

Helpful

(1)

Brigid

04/20/2015

I was very disappointed. Pie crust didn't cook perfectly. Sauce was a very thick cheese sauce... without much flavor. It was easy to make though... Read More

Kristine Shanahan

11/01/2016

next time more ham and veggies. yum Read More

Cathy Hicks

11/03/2014

I made this today! Definitely a huge two thumbs up!!! Read More

Jan Brown

10/25/2015

I made this as a special treat for my dad and it was a huge success. I used a bottom and top crust in a regular pie plate. I added 10 minutes to the baking time. Read More

Sherry

11/21/2016

Made in a 9" Pie plate with double crust. ALso added 1/4 bag of mixed veggies. Yummy pot pie. Read More

Back to Ham and Cheese Pot Pie

All Reviews for Ham and Cheese Pot Pie

- of Reviews

Ham and Cheese Pot Pie

Servings Per Recipe: 4
Calories: 511.3

% Daily Value *

protein: 49 %

carbohydrates: 9 %

dietary fiber: 15 %

sugars:

fat: 52 %

saturated fat: 65 %

cholesterol: 35 %

vitamin a iu: 19 %

niacin equivalents: 52 %

vitamin b6: 21 %

vitamin c: 58 %

folate: 22 %

calcium: 5 %

iron: 13 %

magnesium: 9 %

potassium: 10 %

sodium: 51 %

thiamin: 58 %

added sugar:

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Ham and Cheese Pot Pie

1 of 8

All Reviews

Laurie Wiederhold

03/19/2014

Yummy, Yummy! So good! Made this in a regular pie plate. I Doubled the cream cheese. May use a bottom crust next time!

Helpful

(5)

Molly99

03/09/2014

This was delicious and super east to make. The only change I made was I used a frozen bag of veggies that had carrots as well as the cauliflower and broccoli...

Helpful

(2)

Cheryl Podkrajac Ferrara

05/25/2016

Helpful

(1)

Brigid

04/20/2015

I was very disappointed. Pie crust didn't cook perfectly. Sauce was a very thick cheese sauce... without much flavor. It was easy to make though...

Kristine Shanahan

11/01/2016

next time more ham and veggies. yum

Cathy Hicks

11/03/2014

I made this today! Definitely a huge two thumbs up!!!

Jan Brown

10/25/2015

I made this as a special treat for my dad and it was a huge success. I used a bottom and top crust in a regular pie plate. I added 10 minutes to the baking time.

Sherry

11/21/2016

Made in a 9" Pie plate with double crust. ALso added 1/4 bag of mixed veggies. Yummy pot pie.