Vegetable Cobbler With Ham
Vegetable cobbler with ham is a meal made in heaven! It features a heaping helping of veggies in a seasoned roux all tucked under a flaky, buttery pie crust. It’s a down home dish your Grandma would be proud of you for sharing.
Ham was always abundant in our house all year long since my mom would stock up on them when they go on sale.
Even now, I stock up on hams at Costco when they’re on sale right before the holidays.
I store it in the overstock fridge in our house then I use my electric knife (affiliate) to slice them into thin slices.
Some of those I bag for sandwiches.
The rest I dice up and measure into cup sized servings to freeze and use for recipes like this vegetable cobbler with ham.
It’s similar to a pot pie but not quite the same.
A cobbler only has one layer of pie crust or pastry on top of the filling where a pot pie has a crust underneath the filling as well.
It doesn’t matter what you call it though because it’s down home delicious with its thick creamy sauce, veggies, and salty pieces of ham all tucked under that rich flaky crust.
You’ll love it and will be putting it in your rotation for sure!
Ingredients
To make this you’ll need:
- Roux ingredients– Equal parts butter and flour
- Milk– Whole milk. You could use half and half but never skim! It won’t thicken properly.
- Chicken stock– You could sub chicken broth instead.
- Dried thyme– To season the sauce
- Ham– Chop it or dice it up
- Thawed frozen vegetables– A mixture of frozen peas and carrots, green beans, and corn
- Pie crust– One of the kind that come in the refrigerated section. There are normally 2 crusts in a package. Use one.
How to Make
This vegetable cobbler with ham is surprisingly easy!
To make it melt the butter in a large skillet over medium heat.
Once the butter melts, whisk in the flour until it is paste like in consistency.
Let it cook, whisking constantly for 30 seconds to cook out the floury taste.
Then stir in the milk, a little at a time followed by the broth and the thyme.
Whisk the mixture constantly for 6-8 minutes until it’s smooth, bubbling, and thickened.
Stir the ham and the veggies into the sauce and let the mixture simmer for another 5 minutes, until the veggies are heated through.
Pour the mixture out into a deep, lightly greased 9″ pie dish, spreading it out evenly.
Spread the pie crust out evenly over the top of the dish, crimping the edges to seal the dish closed.
Cut three slits in the top of the crust with a sharp knife to cut three slits in the top of the crust.
Bake the dish at 450 degrees for 35-40 minutes or until the filling is bubbly and the crust is golden brown.
Remove from the oven and let it rest for 5 minutes prior to slicing and serving.
Enjoy!
Storing Leftovers
Let the leftover vegetable cobbler cool to room temperature.
Wrap it tightly with foil right in the pie plate you baked it in.
Refrigerate it for up to 4 days.
Reheat in the oven until warm or microwave individual pieces, making sure to remove the foil first.
Freezing Instructions
Vegetable cobbler freezes very well especially if you freeze it before baking it.
To freeze it, make it according to the instructions above, assembling it in a freezer safe pie plate.
Do not bake it when you put the pie crust on top.
Instead, top it with the crust and let the cobbler filling cool to room temperature.
Once it is cool wrap it tightly with a layer of plastic wrap followed by a layer of foil.
Freeze it, making sure it is laying flat in the freezer until it is frozen solid, for up to 3 months.
The night before you are planning to serve it let it defrost in the fridge.
Then bake it, uncovered, according to the instructions above.
Keep in mind that you may need to bake it for a few extra minutes.
Tips and Tricks
- Stir, stir, stir! The best way to prevent lumps in the sauce is to make sure to stir the roux until it is smooth and then stir the milk constantly as you add it in little by little. You’ll also want to keep stirring while the sauce cooks.
- You can add other seasoning to the sauce if you’d like. Garlic powder, salt, and pepper would all be yummy but go easy on any added salt since the ham is already fairly salty.
- Cutting the slits in the pie crust topping is important so don’t skip it! The slits give the steam that builds up in the filling a way to escape.
Other Savory Cobblers and Pies
Vegetable cobbler with ham is an easy, hearty, down home dinner that Grandma would approve of and the whole family will love.
Make it and enjoy!
Looking for other savory cobblers and pie recipes?
Try these:
If you’ve tried this VEGETABLE COBBLER WITH HAM or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Ham & Vegetable Cobbler
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 3 cups whole milk
- 1/2 cup chicken stock
- 1/2 tsp dried thyme
- 2 cups chopped cooked ham
- 1 10 oz pkg frozen peas & carrots
- 1 cup frozen green beans; thawed
- 1/2 cup frozen corn kernels; thawed
- 1 refrigerated pie crust
Instructions
- Heat a large skillet over medium heat, and melt the butter in it. When melted, whisk in the flour until the mixture's uniform and paste like in consistency. Let it cook, whisking constantly for 30 seconds to cook out the floury taste.1/4 cup butter, 1/4 cup flour
- Whisk in the milk, a little at a time, then add the broth and the thyme, and whisk the mixture constantly for 6-8 minutes- until it's smooth, bubbling, & thickened.3 cups whole milk, 1/2 cup chicken stock, 1/2 tsp dried thyme
- Add the ham and the veggies, stirring to completely incorporate. Let the mixture simmer for another 5 minutes, until the veggies are heated through. Pour the mixture out into a deep, lightly greased 9" pie dish. Use a spatula to spread it out evenly.2 cups chopped cooked ham, 1 10 oz pkg frozen peas & carrots, 1 cup frozen green beans; thawed, 1/2 cup frozen corn kernels; thawed
- Unroll the pie crust, and spread it out evenly over the top of the dish. Crimp the edges to seal the dish closed. Use a sharp knife to cut three slits in the top of the crust.1 refrigerated pie crust
- Bake the dish at 450 degrees for 35-40 minutes, or until the filling is bubbly & the crust's a perfect golden brown.
Notes
- Stir, stir, stir! The best way to prevent lumps in the sauce is to make sure to stir the roux until it is smooth and then stir the milk constantly as you add it in little by little. You'll also want to keep stirring while the sauce cooks.
- You can add other seasoning to the sauce if you'd like. Garlic powder, salt, and pepper would all be yummy but go easy on any added salt since the ham is already fairly salty.
- Cutting the slits in the pie crust topping is important so don't skip it! The slits give the steam that builds up in the filling a way to escape.
Nutrition
Corn is one of my weaknesses & this looks really awesome. I wish I could have a slice or two! Thanks for sharing at Fiesta Friday party!