Heat oven to 400°F. Heat oil in large pot over medium-high heat. Add carrots; cook 5 minutes, stirring occasionally. Add green beans, pot roast, steak fries, beef broth, wine, Worcestershire and 1/2 teaspoon thyme. Bring to a boil.
Mix water, flour and cornstarch in bowl. Stir into boiling mixture; cook until thickened, 2 to 3 minutes. Cool slightly.
Mix piecrust mix, rosemary, remaining 1/4 teaspoon thyme and water with fork in a bowl. Roll crust 1/4 inch thick into either 6 rounds to fit six 12-ounce ramekins, or two rounds for two 6-cup soufflé dishes.
Bake in 400°F oven for 25 to 27 minutes, until golden and filling is bubbly (same baking time for either ramekins or soufflé dishes).
