Spring Vegetable Pot Pie - Miz En Place

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