Preheat oven to 400 degrees.
Set dough out if package directions say to so it will be room temperature.
Chop garlic, onion, carrots, celery, and potato.
Add olive oil, garlic, and onion to a pot and cook over medium heat for about 5 minutes until they start to become translucent.
Mix in the flour, almond milk, and vegetable broth.
Add in the carrots, celery, peas, potato, bay leaves, salt, and pepper and mix.
Let the filling mixture simmer for about 10-15 minutes until veggies get somewhat soft and the sauce has thickened.
While the filling is simmering, line the pie crust in a pie tin.
Take bay leaves out and pour the pot pie filling into the pie tin.
Cover your pie with the other pie crust. You can do a lattice top or place the whole thing on and add a few slits to the middle. Cut off any excess crust and press the edges together.
Bake for 30 minutes until the crust is golden brown.