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Creamy Ham and Vegetable Cobbler
When you have leftover holiday ham taking up space in the fridge, this savory cobbler turns it into an entirely new meal. We're taking a shortcut with refrigerated pie crusts and frozen vegetables, so you don't have to spend hours chopping. The filling features sweet peas, mushrooms, and carrots suspended in a rich, thyme-infused cream sauce. It's all baked under a flaky lattice crust until golden and bubbling at the edges. You'll love how the crisp pastry contrasts with the tender filling underneath.
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.