Double Crust Veggie Pot Pie

Name: Double Crust Veggie Pot Pie
Ingredients: For the Pie Crust; 4 cups All purpose flour; 2 teaspoons Salt; 1 cup Unsalted butter, cold and cubed; 2/3 cup Ice water; 4 tablespoons Olive oil; For the Filling; 3 tablespoons Unsalted butter; 1/3 cup All purpose flour; 1 1/4 cups Vegetable stock; 3/4 cup Milk (I use almond again); 2 ounces Cream cheese; 2 tablespoons Olive oil; 1 tablespoon Minced garlic; 1 cup Finely diced carrots; 1 1/2 cups Green beans (Canned or freshly steamed- your choice); 1 1/2 cups Frozen peas, thawed