Ham Pot Pie with Cheese and Veggies

What You Need

• 1 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
• 1/2 cup (1/2 of 7.5-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

• 
  Make It

  Tap or click steps to mark as complete
  • 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 (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