Ingredients
-
4 tablespoons unsalted butter, divided
-
1 small onion, diced
-
1 celery stalk, diced
-
1 large carrot, cut into ¼-inch rounds
-
2 sprigs fresh thyme, leaves only
-
3 tablespoons all-purpose flour
-
1 cup whole milk
-
2 cups low-sodium vegetable stock
-
1 russet potato, peeled and diced
-
1 cup peas
-
1 cup corn kernels
-
1 teaspoon kosher salt
-
1 recipe pie crust, store-bought or homemade
Instructions
Preheat the oven to 400°F. Arrange the ramekins on a baking sheet for easier handling.
2. Sauté the Vegetables
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes, until translucent.
Add the celery, carrot, and fresh thyme leaves. Cook for another 3 minutes, stirring occasionally, until the vegetables begin to soften.
3. Make the Roux
Add the remaining 3 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and stir until the vegetables are coated. Cook for 1–2 minutes, stirring continuously, to remove the raw flour taste.
4. Prepare the Creamy Filling
Gradually stir in the milk and vegetable stock until the mixture is smooth. Add the diced potato, peas, corn, and kosher salt. Stir to combine.
5. Simmer Until Thick
Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens and the potatoes begin to soften. If the potatoes are still firm, continue cooking until they are nearly tender before assembling the pies.
6. Fill the Ramekins
Divide the vegetable filling evenly among the ramekins. Cut the pie crust into pieces large enough to cover each ramekin, then place the dough over the filling. Gently press the edges against the rims to help secure the crust.
7. Vent and Bake
Use a knife to cut 3 small slits in each crust to allow steam to escape. Place the ramekins on the baking sheet and bake for 20–30 minutes, until the crust is golden brown and the filling is bubbling.
8. Cool Slightly and Serve
Carefully remove the ramekins from the oven and let them rest for about 5–10 minutes before serving. The filling will be very hot, so allow it to cool slightly before digging in.
Notes
-
Cut vegetables evenly: Similar-sized pieces help the vegetables cook at the same rate.
-
Cook the flour briefly: Stirring the flour into the melted butter for 1–2 minutes helps prevent a raw flour taste in the sauce.
-
Soften the potatoes first: Make sure the potato pieces are nearly tender before filling the ramekins, since the short baking time is mainly for cooking the crust.
-
Keep the crust cold: Chilled pie dough is easier to handle and helps produce a flaky finish.
-
Prevent soggy crust: Let excess steam escape through the slits, and avoid overfilling the ramekins.
-
Use a baking sheet: It catches any bubbling filling and makes the hot ramekins easier to move in and out of the oven.
