Prepare your mise en place by prep chopping all of your vegetables and de-stemming the thyme. Set aside

With a rolling pin, roll out pie crust dough in two separate pie shells.  Carefully press one shell into a pie dish and set the other one on a baking sheet lined with parchment paper.  Cover and place in refrigerator until ready to assemble.

Preheat oven to 350 degrees.

Heat a large sauté pan over medium high heat and add olive oil.  Add all of the vegetables and thyme EXCEPT THE PEAS and let sauté to build flavor for about 10 minutes.  Season with a little salt and pepper.  The onions should turn translucent and potatoes should start to soften.  Add peas and poultry seasoning and stir to combine.  Be careful as you season; you will want to taste as you work through the cooking process.  There’s no going back if it’s too salty.  Turn heat down low to keep warm.

Place flour in a medium mixing bowl.  Slowly add vegetable stock and whisk to combine until no lumps are seen.  Then, add unsweetened almond milk and whisk to combine.  Pour mixture into pan with vegetables and let simmer for about 8-10 minutes until the sauce thickens and is bubbly.

Pour mixture into the pie shell.  Working quickly, place the top pie crust over the vegetable mixture and slice four slits into the dough so the filling can breathe during the cooking process.  Starting at one side of the pie shell, carefully pinch and fold the edges all the way around the pie dish until the filling is sealed inside.

Bake in oven for 30-40 minutes or until crust is golden and gravy is bubbling out through the slits.  Remove from oven and let cool for 15 minutes before serving.