Vegetable Pot Pie | California Olive Ranch

Ingredients

• 1 ½ cups unbleached, all-purpose flour
• ½ teaspoon chopped fresh thyme leaves
• ¼ teaspoon baking powder
• ¼ teaspoon fine ground sea salt
• ¼ cup California Olive Ranch extra virgin olive oil
• 3 to 4 tablespoons cold water
• 4 tablespoons California Olive Ranch extra virgin olive oil
• 1 onion, chopped (about 1 ½ cups)
• 1 large russet potato, cubed (about 2 ½ cups)
• 1 cup quartered Brussels sprouts
• 3 cups sliced white button mushrooms
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons unbleached, all-purpose flour
• 2 ½ cups unsalted vegetable stock
• 1 teaspoon fine ground sea salt
• ½ teaspoon ground black pepper
• Garnish: sea salt, course ground black pepper, fresh thyme leaves, California Olive Ranch extra virgin olive oil