All Veg Pot Pie

Begin with the Crust:
Pastry Crust:
2 cups flour
1/2 t baking powder
3/4 teaspoon fine kosher salt
1/2 c unsalted earth balance 'butter', cubed 5-7 T ice water
Place in refrigerator while you make the cooked veggies below.

On a medium heat burner add: and cook until onions are soft, about 5-10 min:
2 T veg oil
3 teaspoons kosher salt
2 large yellow onion, chopped
2 large potatoes diced, I use a mix of white and sweet if available
4 medium carrots, peeled and cut into 1/4-inch thick slices
4 medium celery stalks, cut into 1/4-inch thick slices
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried tarragon

Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes.
1/4 c unsalted butter
1/4 c all-purpose flour

Gradually stir in the 4 cups of vegetable broth. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes.

Remove the skillet from the heat and stir in 1 cup frozen green peas.

Preheat the oven to 375 deg.


Now take the crust from the refrigerator and cut into 2 halves.  Roll to the desired thickness one of the halves, about 1/4" thick, and place in the bottom of your baking dish.
Pour the veggie mixture on top.
Now roll out the other crust half and place on the top of the veg mixture.

Position an oven rack in the middle of the oven and cook pot pie at 375 degrees F for 1 hour or until bubbly and vegetables are soft.  Cover with foil if the crust is browning.