Wednesday, January 19, 2011
Ham & Cheese Pot Pie
what you need
1 ham steak (6 oz.), chopped or chicken, or beef cubes.
1 cup Shredded Cheddar Cheese
1 cup frozen broccoli cuts, thawed, drained
1 cup frozen cauliflower florets, thawed, drained
2 green onions chopped
1/2 cup (1/2 of 8-oz. tub)Chive & Onion 1/3 Less Fat than Cream Cheese
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 Tbsp. water
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.