Ham-and-Vegetable Cobbler

Photo: Iain Bagwell; Styling: Amy Burke

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 50 Minutes


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

Preparation

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