ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ham-and-Vegetable Cobbler

Photo: Iain Bagwell; Styling: Amy Burke
Hands-on time 30 mins
Total time 50 mins
Yield Makes 6 servings

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups milk
  • 1/2 teaspoon dried thyme
  • 1 teaspoon chicken bouillon granules
  • 2 cups diced cooked ham
  • 1 (10-oz.) package frozen sweet peas and mushrooms
  • 1 cup frozen crinkle-cut carrots
  • 1 (14.1-oz.) package refrigerated piecrusts

How to Make It

  1. Preheat oven to 450°. Melt butter in a large saucepan over medium heat. Gradually whisk in flour, and cook, whisking constantly, 1 minute. Add milk and next 2 ingredients; cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly. Stir in ham and next 2 ingredients; cook 4 to 5 minutes or until mixture is thoroughly heated. Spoon into a lightly greased 11- x 7-inch baking dish.

  2. Unroll each piecrust on a lightly floured surface. Cut piecrusts into 1 1/4-inch-wide strips. Arrange strips in a lattice design over ham mixture.

  3. Bake at 450° for 40 minutes or until crust is browned and filling is bubbly.