Rating: 4 stars 4.1
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
additional:
32 mins
total:
47 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F.

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  • 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.

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

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