The recipe below is everything you love about chicken pot pie, but even better because it includes a protein that never goes dry and that's also a family favorite—it's ham! Swimming together in a beautiful gravy with lots of veggies and topped with soft and delicious biscuits.
Of course, you could choose instead to top it with pie crust, but then you have to go to the trouble of rolling it out and crimping edges and a bunch of steps you probably don't need in your life. Just buy a can of refrigerated biscuits and drop them on. Half an hour later, you have a ham casserole with all the fixins!
Ham and Vegetable Cobbler
6
5 minutes
40 minutes
45 minutes
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 cup chicken stock
1 tablespoon fresh thyme, roughly chopped
2 cups cooked ham, cut in a medium dice
2 cups frozen beans and carrots
1 cup frozen mushrooms
1 can of 10 refrigerated biscuits
Preheat oven to 400 degrees Fahrenheit.
In a medium-sized saucepan, melt butter. Whisk in the flour and blend with the butter. Cook for 2 minutes, whisking constantly. Slowly add milk, chicken stock and thyme, whisking constantly to prevent lumps from forming. Cook for about 10 minutes, until slightly thickened.
Add ham, mushrooms, beans and carrots and stir. Pour into a 9" x 13" casserole dish.
Open the can of biscuits, separate them and evenly space them along the surface of the casserole.
Place the casserole into the oven and bake for 30 minutes, covering with foil if the biscuits start to darken too quickly.