Vegetable Pot Pie (Classic Comfort Food)

Prepare the vegetables by dicing the onion, carrot, potato and celery into small cubes, approximately the same size. Also finely dice the garlic and slice the mushrooms
In a large skillet, saute the onions, carrots and celery in 1 tablespoon of olive oil with a good pinch of salt over medium heat
After a few minutes, add the garlic and mushrooms and saute until the mushrooms have browned
Add the 2nd tablespoon of olive oil, flour, chopped rosemary, and season with salt and pepper. Saute together for a few minutes until most of the flour has dissolved
Add the vegetable stock, potato, soy sauce and milk. Stir together and simmer with the lid on for 5 minutes over low heat
Remove the lid and take off the heat. Add the frozen peas and allow the mixture to cool down. You can also transfer to a big bowl or plate to cool it down quicker

In the meantime, preheat the oven to 350℉ / 180℃. Add the pie crust to a round oven dish (10 inches / 26 cm) and gently shape it to the dish. If you have a lot of excess crust hanging over the dish, trim with a knife or scissors
Once the pie filling has cooled down, it should have thickened quite a bit. Pour into the pie dish and level it out with a spatula or back of a spoon
Lay the puff pastry on top and using your fingers, tuck the edges behind the pie crust to seal together all the way around. Use a fork to make light indentations around the pie which will also help it seal closed
Make 5-6 slits using a knife which will create a design and allow excess steam to release as being cooked. Brush the top of the pie with the egg wash or olive oil and sprinkle with sesame seeds
Place the pie dish on the bottom shelf in the oven and bake for 40 minutes until the top is a lovely golden brown color. If the edges are browning too quickly, cover with foil (refer to notes below)
Carefully remove from the oven and allow to cool for 10 minutes, then its ready to serve! Slice your delicious vegetable pot pie and enjoy with your favorite sides :)