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Thanksgiving Day-After: Ham & Vegetable Cobbler

Source of Recipe


Southern Living, November 2011



List of Ingredients



• ¼ cup butter
  
• ¼ cup all-purpose flour
  
• 3½ cups milk
  
• ½ tsp dried thyme
  
• 1 tsp chicken bouillon granules
  
• 2 cups diced cooked ham
  
• 1 (10-ounce) package frozen sweet peas and mushrooms
  
• 1 cup frozen crinkle-cut carrots
  
• 1 (14.1-ounce) package refrigerated piecrusts
  






Instructions



1. Preheat oven to 450° F.
   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. Unroll each piecrust on a lightly floured surface. Cut piecrusts into 1¼-inch-wide strips. Arrange strips in a lattice design over ham mixture.
   
   
3. Bake at 450° for 40 minutes, or until crust is browned and filling is bubbly.
   
   Makes 6 servings.