Ingredients

0.25 cup Butter

0.25 cup All-purpose Flour

3.5 cups Milk

0.5 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

Ham-and-Vegetable Cobbler

Southern Living (Patricia S York)

Serves	Total	Shares
6	50 min	2

Learn how to make Ham-and-Vegetable Cobbler. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

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Recommended Equipment

Large saucepan

Cooking spoon

Knife

Pastry cutter or knife

Measuring spoons

Measuring cups

Whisk

Rolling pin

Oven

Baking dish

Instructions

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.

0.25 cup Butter
0.25 cup All-purpose Flour
3.5 cups Milk
0.5 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

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.

1 14.1-oz. Package Refrigerated Piecrusts

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