Vegetarian Veggie Pie - With Papa

My VT magazine came today. So, naturally I started excitingly flipping through it. Lots of stuff caught my eye, including this recipe. Originally, it was pot pie, but we don't have any little tiny pie dish things. So... it ended up being larger. But I still think it's worth all the work, especially when you're working with someone.

Ingredients:
Dough:
1 cup White flour
1/2 cup Whole wheat flour
1/4 teas. Salt
4 Tbs. butter, cold

Filling:
2 Tbs. Olive Oil
1 1/2 cups onion
1 1/2 cups celery
2 large carrots
6 oz. mushrooms
2 Tbs. Flour
2 cloves garlic, minced
4 oz. potatoes, cut into cubes
2 1/4 cups vegetable broth
Some seasoning / 1 tsp. poultry seasoning
2 Tbs Cashew butter
6 asparagus spears
1/2 cup frozen/fresh corn kernels
1/2 cup peas
20 shelled soy beans

Directions:
Dough:
1.) Add together all dry ingredients, and then cut in butter. 
2.) Add 3-4 Tbs. Water to smooth, and wrap in plastic to chill while making filling.

Filling:
1.) Saute onion, celery, carrot, and mushrooms until tender.
2.) Add flour, garlic, potatoes, broth, soybeans and seasoning. Boil.
3.) Reduce heat to med-low, add cashew butter,  asparagus, peas and corn.
4.) Preheat oven to 400 degrees, and roll out half of the dough. Spray a ten inch pie tin before putting crust in, fill with all of the vegetable filling, and then cover with the other half of the dough.
5.) Bake 30 - 40 minutes, and let cool 5 minutes before serving.