Weelicious

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.