Spring Vegetable Pot Pie

Name: Spring Vegetable Pot Pie
Ingredients: 1 pound Yukon gold or red potatoes, (cut in bite sized chunks); 2 cups carrots (cut in half moons); 3 tbsp olive oil (divided); 1 onion or leek (chopped small); 3 cloves garlic (chopped small); 1 fennel bulb (chopped); 1 cup asparagus (cut in 1/2″ pieces); 1/4 cup all purpose flour; 1 tsp bouillon (vegetable or chicken); 1/2 cup saved water from the potato/carrot blanching; 2 cups cashew or almond milk; 2 tsp whole grain or dijon mustard; 1/2 tsp sea salt; 1/2 tsp fresh black pepper; 1 cup peas; 2 tbsp fresh lemon juice; 1 tbsp fresh lemon thyme (or regular) (chopped small); 1 tbsp fresh tarragon (or rosemary) (roughly chopped); 2 tbsp fresh chives (minced); 1 package vegan puff pastry dough

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