Ham-and-Vegetable Cobbler

This savory latticed cobbler makes a welcome addition to the most crowded of Southern affairs. Retire that chicken pot pie for a spell! You can throw in just about any frozen vegetables you have on hand, and it all comes together underneath a flaky, buttery pie crust.

Ham-and-Vegetable Cobbler
Photo: Iain Bagwell
Active Time:
30 mins
Total Time:
50 mins
6 servings


  • 1/4 cup butter

  • 1/4 cup all-purpose flour

  • 3 1/2 cups milk

  • 1/2 teaspoon dried thyme

  • 1 teaspoon chicken bouillon granules

  • 2 cups diced cooked ham

  • 1 (10-oz.) package frozen sweet peas and mushrooms

  • 1 cup frozen crinkle-cut carrots

  • 1 (14.1-oz.) package refrigerated piecrusts


  1. Preheat oven to 450°. 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 1 1/4-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.

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