To prepare the crust, pulse all the ingredients together in a blender or food processor until thoroughly mixed. Roll the dough into a ball, cover it with a towel or plastic wrap, and place it in the refrigerator to chill for at least 20 minutes.
Preheat the oven to 400°. Grease a 9-inch pie dish.
To prepare the filling, heat the olive oil at medium-high in a large pot. Add the onion and garlic, and saute for 5 minutes.
Add the vegetable broth and bring the pot to simmer. Stir in the mixed frozen vegetables, tempeh, Chipotle Fabanaise and cornstarch, and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Turn the heat off and let the pot sit while you work on the pie crust.
Remove the dough from the refrigerator. Cut the ball in half. Sprinkle extra flour on a clean surface, then use a rolling pin to roll half of the dough out into a circle that's about ⅓" thick. Gently transfer the the rolled out dough to the pie dish. Use your fingers to press it into the dish, removing any extra from the edges.
Gently pour the filling from the pot into the pie dish over the crust. Use a spatula to spread it out evenly.
For the top layer of crust, on a clean surface sprinkled with flour, roll the dough out so it's a ⅓" thick circle. Either use this piece to create a decorative crust (see info above in post) or place the entire piece over the pie, using your fingers to pinch the edges together with the bottom crust and removing excess dough. Use a fork to poke a few holes in the top.
Bake for 25-30 minutes, until the crust is golden brown. Serve warm!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/11/06/vegan-chipotle-tempeh-vegetable-pot-pie/