1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 egg
1 Tbsp. water
Instructions
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 (6-oz.)
ramekins.
UNROLL pie crust on lightly floured surface; roll
to 12-inch circle. Cut into 4 circles with 5-inch
round 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 until well 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.
CHICKEN POT PIEPrepare as directed, substituting
1-1/4 cups chopped cooked chicken for the
ham.NOTEIf 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.SUBSTITUTEPrepare using KRAFT 2% Milk
Shredded Colby & Monterey Jack Cheeses.
Originally Submitted
2/14/2011
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