If you’re craving some grandma-style cooking, you can’t get much more comforting than this Ham Cobbler! No matter where you are, this pretty, little pie all laced up and stuffed with the creamiest, ham-and-veggie filling will make you feel right at home. Perfect for colder weather, the level of cozy this dish brings is unmatched. There’s no place like home, especially with Ham Cobbler on the table!
Ingredients
- 1/4 cup butter, plus more, to taste, for greasing the baking dish
- 1/4 cup all-purpose flour, plus more, to taste, for dusting a work surface
- 3 1/2 cups milk
- 1/2 teaspoon dried thyme
- 1 teaspoon chicken bouillon granules
- 2 cups ham, cooked and diced
- 1 (10-ounce) package frozen baby peas and mushrooms
- 1 cup frozen crinkle-cut carrots
- 1 (14.1-ounce, 2-count) package refrigerated pie crusts
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Use the extra butter to lightly grease an 11×7-inch baking dish.
Step 3 –In a large saucepan over medium heat, melt the remaining 1/4 cup of butter.
Step 4 –Gradually whisk 1/4 cup of the flour into the melted butter and cook, whisking constantly, for 1 minute.
Step 5 –Add the milk, the thyme, and the chicken bouillon to the flour mixture and cook, stirring constantly, until it has thickened and is bubbly, about 6-8 minutes.
Step 6 –Add the ham, the frozen baby peas and mushrooms, and the carrots to the roux mixture and stir to combine. Cook until they are thoroughly heated, about 4-5 minutes.
Step 7 –Spoon the ham mixture into the prepared baking dish.
Step 8 –Dust a work surface with the extra flour. Unroll the pie crusts and cut them into 1 1/4-inch-wide strips.
Step 9 –Arrange the dough strips in a lattice design over the ham mixture.
Step 10 –Bake the cobbler until the crust has browned and the filling is bubbly, about 40 minutes.
Step 11 –Transfer the baking dish to a wire rack and let the cobbler cool, about 10 minutes.
Step 12 –Serve.
