It’s almost cinematic! A cobbler hot from the oven, cooling on the windowsill. But what’s this? Instead of a fruit filling, this is a savory, scrumptious meal just waiting for everyone to sit down and enjoy? Well then pull up a chair! Dinner Cobbler has the buttery crust of a dessert cobbler but the creamy filling of a pot pie, loaded with hearty mushrooms and meaty ham as well as your favorite garden vegetables. You might still be tempted to steal the Dinner Cobbler right off that windowsill like rascally schoolchildren just so you don’t have to share!
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour, plus more for lightly flouring a worksurface
- 3 cups milk
- 1/2 teaspoon dried thyme
- 1 teaspoon chicken bouillon granules
- 2 cups ham, cooked and cubed
- 1 cup frozen sweet peas
- 1 cup onion, finely chopped
- 1 cup mushrooms, sliced
- 1 cup frozen crinkle-cut carrots
- 1 (14.1-ounce) package refrigerated pie crusts
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Lightly grease a 7×11-inch baking dish.
Step 3 –Melt the butter in a large saucepan over medium heat.
Step 4 –Gradually whisk the flour into the melted butter and cook while whisking until the raw flour smell dissipates, about 1 minute.
Step 5 –Add the milk, the thyme, and the chicken bouillon to the flour mixture while still whisking constantly.
Step 6 –Cook, stirring constantly, until thickened and bubbly, about 6-8 minutes.
Step 7 –Stir the ham, the peas, the onions, the mushrooms, and the carrots into the flour mixture and cook until heated through, about 4-5 minutes.
Step 8 –Pour the mixture into the prepared baking dish.
Step 9 –Unroll each of the pie crusts on a lightly floured surface.
Step 10 –Cut the piecrusts into 1 1/4-inch-wide strips.
Step 11 –Arrange the dough strips in a lattice pattern over the ham mixture.
Step 12 –Bake until the crust is browned, and the filling is bubbly, about 40 minutes.
Step 13 –Serve.
