Ham and vegetable cobbler

By chicx4

Ingredients

• 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

Preparation

Step 1

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.