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My review
Ham and Cheese Pot Pie
81
Philadelphia
"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."
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Ingredients
47 m servings 447Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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.
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Reviews
Read all reviews 912 Ratings
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Most helpful positive review
3/19/2014
Yummy, Yummy! So good! Made this in a regular pie plate. I Doubled the cream cheese. May use a bottom crust next time!
Most helpful critical review
3/1/2015
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...
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3/19/2014
Yummy, Yummy! So good! Made this in a regular pie plate. I Doubled the cream cheese. May use a bottom crust next time!
3/9/2014
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...
5/25/2016
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 revie...
1/4/2016
Came out great! I used a 9 inch pie pan with both top and bottom crust. Also seasoned the mix with salt and pepper. It did need a little extra time (~10 min).
11/21/2016
Made in a 9" Pie plate with double crust. ALso added 1/4 bag of mixed veggies. Yummy pot pie.
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.
3/1/2015
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...