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Ham and Cheese Pot Pie

"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."

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
• 1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/2 (14.1 ounce) package ready-to-use refrigerated pie crust
• 1 egg
• 1 tablespoon water

Instructions :

Prep : 15M	Cook : 4M	Ready in : 47M

• 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.

Notes :

• 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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