Ham and Cheese Pot Pie
Ham and Cheese Pot Pie might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 26g of protein, 45g of fat, and a total of 724 calories. A mixture of ham steak, water, milk cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 47 minutes.
Instructions
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.