Vegan Veggie Pot Pie

Ingredients:
For the Filling:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup diced potatoes
1 cup diced mushrooms
1 cup diced bell peppers (any color)
1 cup frozen peas
1 cup frozen corn
1/4 cup all-purpose flour
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the Pie Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegan butter or margarine, cold and diced
6-8 tablespoons ice water
Instructions:
Making the Filling:
Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and sauté until translucent.
Add diced carrots, celery, potatoes, mushrooms, and bell peppers to the skillet. Cook for about 8-10 minutes, or until the vegetables start to soften.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for another minute.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add thyme, rosemary, salt, and pepper to the skillet. Stir in frozen peas and corn. Cook for an additional 5 minutes, or until the mixture thickens. Remove from heat and set aside.
Making the Pie Crust:
In a large mixing bowl, combine flour and salt. Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal parts. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
Assembling the Pot Pie:
Preheat your oven to 375°F (190°C).
Roll out one portion of the chilled dough on a floured surface to fit the size of your pie dish. Place the rolled-out dough into the bottom of the pie dish.
Pour the vegetable filling into the pie crust.
Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
Cut a few slits in the top crust to allow steam to escape during baking.
Optional: Brush the top crust with a little plant-based milk for a golden finish.
Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool for a few minutes before serving. Enjoy your delicious vegan veggie pot pie!