Ham and Cheese Pot Pie

Serving Size: 4
Prep Time:
Total Time:

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.


  • 1 cup ham steak (6 oz.), 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
  • 0.5 (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
  • 1 refrigerated pie crust
  • 1 egg
  • 1 water


  1. HEAT oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. BAKE 30 to 32 min. or until golden brown.


Kraft Kitchen 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.