Ham and Vegetable Cobbler

What You'll Need

• one teaspoon chicken bouillon granules
• tow cups diced cooked ham
• one (10-oz.) package frozen sweet peas and mushrooms
• one cup frozen crinkle-cut carrots
• one (14.1-oz.) package refrigerated piecrusts
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• 1/2 teaspoon dried thyme

How to Make It

1. Preheat oven to 450°.
2. Melt butter in a large saucepan over medium heat.
3. Gradually whisk in flour, and cook, whisking constantly, 1 minute.
4. Add milk and next 2 ingredients; cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
5. Stir in ham and next 2 ingredients; cook 4 to 5 minutes or until mixture is thoroughly heated.
6. Spoon into a lightly greased 11- x 7-inch baking dish.
7. Unroll each piecrust on a lightly floured surface.
8. Cut piecrusts into 1 1/4-inch-wide strips.
9. Arrange strips in a lattice design over ham mixture.
10. Bake at 450° for 40 minutes or until crust is browned and filling is bubbly.