Ham and Vegetable Cobbler

Pretty much anything goes in this catch-all cobbler. We made ours with ham, sweet peas, mushrooms, carrots, and a flaky piecrust. Feel free to add other veggies, or try turkey instead.

¼ cup butter
¼ cup all-purpose flour, unbleached
3½ cups milk
½ tsp. dried thyme
1 tsp. chicken bouillon granules
2 cups cooked ham, diced
1-10 oz pkg frozen sweet peas and mushrooms
1 cup frozen crinkle-cut carrots
1-14 oz pkg refrigerated piecrusts

Preheat oven to 450°F. Lightly grease an 11x7" baking dish.

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 4-5 minutes or until mixture is thoroughly heated.

Spoon into prepared baking dish.

Unroll each piecrust on a lightly floured surface. Cut piecrusts into 1¼" wide strips. Arrange strips in a lattice design over ham mixture.

Bake for 40 minutes or until crust is browned and filling is bubbly.