Vegan Vegetable Pot Pie - Forks Over Knives

Ingredients

• 1.5-oz. pkg. poultry blend fresh herbs (sprigs of rosemary, thyme, sage)
• 1 bay leaf
• 3 cups sliced fresh cremini mushrooms
• 2 cups chopped onions
• ½ cup sliced celery
• 1 cup finely chopped red or yellow bell pepper
• 3¼ cups low-sodium vegetable broth
• 2 cups ½-inch pieces peeled butternut squash
• 1 15-oz. can no-salt-added chickpeas, rinsed and drained
• 1 cup frozen corn
• 3 tablespoons all-purpose flour
• 1 cup frozen peas
• Sea salt and freshly ground black pepper, to taste
• 1 recipe <a href="https://www.forksoverknives.com/recipes/oil-free-vegan-pizza-dough">Homemade Oil-Free Pizza Dough</a> or 1 lb. refrigerated whole wheat pizza dough
• 1 tablespoon unsweetened plant milk, such as almond, soy, cashew, or rice