Filling:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup diced potatoes (peeled if desired)
• 1 cup chopped mushrooms
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup unsweetened plant-based milk (or regular milk)
• 1 cup frozen peas

Crust:

• 1 sheet puff pastry or pie crust, thawed
• 1 tablespoon plant-based milk or egg wash for brushing