Step 1

Preheat the oven to 450 degrees F.

Step 2

Lightly grease a 7x11-inch baking dish.

Step 3

Melt the butter in a large saucepan over medium heat.

Step 4

Gradually whisk the flour into the melted butter and cook while whisking until the raw flour smell dissipates, about 1 minute.

Step 5

Add the milk, the thyme, and the chicken bouillon to the flour mixture while still whisking constantly.

Step 6

Cook, stirring constantly, until thickened and bubbly, about 6-8 minutes.

Step 7

Stir the ham, the peas, the onions, the mushrooms, and the carrots into the flour mixture and cook until heated through, about 4-5 minutes.

Step 8

Pour the mixture into the prepared baking dish.

Step 9

Unroll each of the pie crusts on a lightly floured surface.

Step 10

Cut the piecrusts into 1 1/4-inch-wide strips.

Step 11

Arrange the dough strips in a lattice pattern over the ham mixture.

Step 12

Bake until the crust is browned, and the filling is bubbly, about 40 minutes.

Step 13

Serve.