Ham-and-Vegetable Cobbler
This recipe crafts a comforting ham-and-vegetable cobbler, featuring a creamy, thyme-infused sauce loaded with diced ham, peas, mushrooms, and carrots. It's then topped with flaky refrigerated pie crusts and baked until golden. An excellent choice for a hearty family meal, offering a convenient yet satisfying dish with minimal prep.
Equipment
- 1 Large Skillet or Dutch Oven For preparing the creamy filling
- 1 Whisk Essential for a lump-free roux and smooth sauce
- 1 Baking Dish A 2-quart or 9x13 inch dish for baking the cobbler
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Rolling Pin Optional, for adjusting pie crust size if needed
Ingredients
Main
- 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
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 2-quart baking dish or a 9x13 inch baking dish.
- In a large skillet or Dutch oven, melt 1/4 cup butter over medium heat. Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 3 1/2 cups milk until smooth. Add 1/2 teaspoon dried thyme and 1 teaspoon chicken bouillon granules. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 2-3 minutes or until thickened.
- Stir in 2 cups diced cooked ham, 1 (10-oz.) package frozen sweet peas and mushrooms, and 1 cup frozen crinkle-cut carrots. Cook for 2-3 minutes, just until vegetables are heated through.
- Pour the ham and vegetable mixture evenly into the prepared baking dish.
- Unroll the refrigerated piecrusts and carefully place them over the filling, sealing the edges to the dish. You might need to overlap slightly or trim to fit, or use a second crust if the dish is large.
- Cut several slits in the top crust to allow steam to escape during baking.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from oven and let stand for 5-10 minutes before serving. This allows the filling to set slightly.
Notes
Achieving a smooth, lump-free sauce is paramount; ensure your roux cooks slowly until a pale golden hue is reached before gradually whisking in cold milk. For a richer flavor profile, consider lightly browning the diced ham before incorporating it into the sauce. When adding frozen vegetables, avoid overcooking them in the skillet, as they will continue to soften during baking. For a beautifully golden and crisp cobbler topping, brush the refrigerated pie crusts with an egg wash (egg yolk + a splash of milk) and remember to cut a few slits in the crust to allow steam to escape, preventing a soggy top. Always taste and adjust seasoning, especially salt, after adding chicken bouillon, as ham can also contribute significant salinity. A pinch of freshly grated nutmeg would add a subtle, warming note to the creamy filling.