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Ham and Vegetable Cobbler
A savory cobbler filled with diced ham, sweet peas, mushrooms, and carrots in a creamy sauce, topped with a flaky piecrust lattice. It uses convenient ingredients like frozen vegetables and refrigerated piecrusts to create a comforting meal with minimal prep. Serve this hearty bake for a cozy weeknight dinner or to use up leftover holiday ham. The rich, bubbly filling contrasts beautifully with the crisp, golden-brown pastry.
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 while whisking constantly. Add the milk, dried thyme, and chicken bouillon granules.
- 2Cook the mixture for 6 to 8 minutes, stirring constantly until it becomes thickened and bubbly.
- 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.