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Creamy Ham and Vegetable Cobbler
Two cups of diced cooked ham fold into a thyme-scented béchamel made from butter, flour, and 3½ cups of milk, thickened further with a teaspoon of chicken bouillon. Frozen sweet peas with mushrooms and crinkle-cut carrots go in straight from the bag, so there is no prep beyond opening packages. Refrigerated pie crust handles both the bottom and the lattice top, which bakes to a golden, flaky finish over the bubbling filling. Ready in 80 minutes and serves 6.
Equipment
- Oven
- Stovetop
- Saucepan
- Pie dish
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 3½ cups milk
- ½ tsp. dried thyme
- 1 tsp. chicken bouillon granules
- 2 cups diced cooked ham
- 1 (10-oz.) pkg. frozen sweet peas and mushrooms
- 1 cup frozen crinkle-cut carrots
- 1 (14.1-oz.) pkg. refrigerated piecrusts (2 crusts)
Instructions
- 1Preheat the oven to 450°F. Melt the butter in a large saucepan over medium heat. Gradually whisk in the flour and cook for 1 minute, whisking constantly to cook out the raw flour taste. Whisk in the milk, dried thyme, and chicken bouillon granules.
- 2Cook the mixture for 6 to 8 minutes, stirring constantly until it becomes thickened and bubbly. Don't walk away, as milk-based sauces can scorch easily on the bottom.
- 3Stir in the diced cooked ham, frozen sweet peas and mushrooms, and frozen crinkle-cut carrots. Cook for 4 to 5 minutes until the mixture is thoroughly heated through. Spoon the filling into a lightly greased 11 by 7-inch baking dish.
- 4Unroll each refrigerated piecrust onto a lightly floured surface. Cut the piecrusts into strips that are 1 1/4 inches wide. Arrange these strips in a lattice pattern over the ham mixture.
- 5Bake in the preheated oven for about 40 minutes until the crust is browned and the filling is bubbly. Let the cobbler stand for 5 minutes before serving so the sauce has time to thicken slightly.
Notes
- Make ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Top with the pie crust lattice just before baking.
- Swap: If you don't have leftover ham, diced cooked chicken or turkey works perfectly in this sauce.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the crust flaky.
