Preheat Oven: Start by setting your oven to 425°F (220°C). While it’s warming up, grease your pie dish with a bit of olive oil to ensure your pot pie won’t stick.

Sauté Vegetables: In a large skillet, heat some olive oil over medium heat. Add your chopped mushrooms, carrots, and corn, sautéing for about 5 minutes until they soften and become fragrant.

Add Liquid Ingredients: Next, stir in the peas, vegetable broth, thyme, coconut milk, and nutritional yeast. Let this simmer for about 10 minutes, allowing it to thicken slightly while the flavors meld together beautifully.

Prepare Dough: Roll out your pie crust on a floured surface until you achieve a nice thickness. Carefully place it in the greased pie dish, pressing it gently to fit.

Fill Crust: Pour the savory vegetable filling into the pie crust. Feel free to cover it with another layer of crust, or get creative with a lattice top. Don’t forget to cut slits in the top for steam to escape!

Bake: Slide the pie into your preheated oven and bake for 35 minutes, or until the crust is a delightful golden brown and the filling is bubbling at the edges.