This Veggie Pot Pie is just as comforting and delicious as it's traditional Chicken Pot Pie counterpart. It's full of flavor and perfect for the vegetarians in your life!
0 Preheat the oven to 400F.
1 Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft.
2 Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
3 Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
4 Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
5 Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.
6 Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.
