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a slice of vegetable cobbler with ham on a white plate with a black fork resting on the side
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4.50 from 6 votes

Ham & Vegetable Cobbler

A savory cobbler, this one features a buttery flaky crust over top a creamy bed of chopped ham and mixed vegetables.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Casserole, Cobbler, Dinner, Entree, Main Course
Cuisine: American
Servings: 6
Calories: 355kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 355kcal | Carbohydrates: 29g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 787mg | Potassium: 267mg | Fiber: 2g | Sugar: 8g | Vitamin A: 575IU | Vitamin C: 2.5mg | Calcium: 152mg | Iron: 1.7mg