Prepare the fresh vegetables. Mince the garlic. Chop the onions, celery, carrots, mushrooms, turnip (optional), and potatoes. With the exception of the garlic, try to chop the vegetables a similar size. If you are using a turnip, omit one of the potatoes.

Put all the fresh vegetables in a medium stock pot.

Mix in 4 tsp of vegetable bouillon and 4 cups of water. (If you are using vegetable broth, just add the broth.) The liquid should just barely cover the vegetables.

Add salt, black pepper, thyme, bay leaf, sage, and rosemary.

Bring to a boil and cook for 10-15 minutes or until the potatoes and carrots are tender.

Separate the broth by straining the vegetables over a large bowl.

Fold the frozen green beans, peas, and corn (optional) into the cooked vegetables. Set aside.

Back in the medium pot, melt 1/4 cup of butter. Remove from heat.

Add 1/3 cup all-purpose flour to the butter and stir well to create a thick paste without any lumps.

Add 1/4 cup of the vegetable broth to the butter paste. Mix well until it becomes creamy. Continue stirring and slowly adding the vegetable broth until it is all mixed in. Return to the heat over a low temperature.

Keep stirring over heat until the flour thickens and a gravy forms. Set aside to cool.

Heat your oven to 425℉

Prepare your pie dough. Roll out a sheet of dough large enough to cover the sides and bottom of your baking dish plus 1-inch on all sides. Lightly press into the bottom and sides of the pan. Patch any tears with excess dough.

Roll out a second sheet that fits across the top of your baking dish plus 1-inch on all sides. Set aside.

After your vegetables are cool, add them to the bottom of the dough covered pan. Spread evenly across the bottom, then pour the gravy on top of the vegetables.

Gently place the top of the pie on top of the gravy leaving the excess hang off. Lightly pat the dough down against the filling to remove any air bubbles. Pinch the sides of the dough together against the side of the dish.

Trim off the excess dough around the edges and cut a few small slits in the center to vent steam.

If you want a shiny brown crust: lightly beat one egg with 1/8 tsp of salt and gently brush on top of the pie crust.

Bake the pot pie for 45-60 minutes or until the crust is golden brown and crispy. The pie may drip while cooking. If the edges start to blacken before the middle is brown, gently wrap the edges in aluminum foil.

Remove from oven and let cool for 15 minutes before serving.

Serve with a side of vegetarian gravy.