Paula Deen's Creamy Country Ham Pot Pie

• 1 sheet frozen puff pastry, cut into strips
• egg wash (1 egg beaten with 1 Tbsp. water)
• 4 Tbsp. butter
• 1 Tbsp. powdered ham base
• 3 tsp. flour
• 2-1/2 cups milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 bag (16 oz.) frozen broccoli, cauliflower and carrot blend
• 8 oz. country ham steak, chopped
• 2 Tbsp. chopped fresh parsley
• 1/4 tsp. black pepper or to taste

1. Heat oven to 400 degrees F.
2. Take puff pastry strips and weave them together on a parchment-lined baking sheet to form a lattice top.
3. Brush with egg wash. Bake pastry for 20-25 minutes.
4. Set aside.
5. In a large saute pan over low heat, stir together butter, ham base and flour.
6. Whisk in milk in a slow stream.
7. Add cream cheese and vegetables.
8. Cook just until vegetables are slightly tender.
9. Fold in ham, parsley and pepper.
10. Pour pot pie filling into casserole dish; top with puff pastry.
11. Bake 2-3 minutes.

pastry, egg wash, butter, powdered ham base, flour, milk, philadelphia cream cheese, frozen broccoli, country ham steak, parsley, black pepper

Taken from www.kraftrecipes.com/recipes/paula-deens-creamy-country-ham-pot-pie-120238.aspx (may not work)