Preheat the oven to 375F and a large skillet to medium heat with a drizzle of olive oil. To the skillet, add the potato, onion, celery, and carrot with a sprinkle of salt. Stir the veggies for about 7 minutes to soften them, then add the garlic, ginger, garam masala, chick peas, and spinach. Stir for 3 minutes more until you can smell the garlic and ginger.

Make a well in the center of the vegetable mixture and add the flour and butter. Melt the butter and stir it together with the flour, then stir the flour mixture into the veggies.

Very slowly, pour in the vegetable stock, stirring as you go so the stock incorporates with the flour to thicken it and make a gravy. Pour in the cream. At this point, you should have a thick gravy. Add an extra splash or two of stock if needed so that the gravy covers all the veggies. Taste the mixture, and add salt to your preference.

Press one of the pie crusts into the bottom of a pie plate. Pour the mixture into the plate, and top with the second pie crust. Pinch the edges together to seal, and cut little slits in the top of the pie to vent.

Bake the pie for 30-40 minutes until the crust is browned and cooked through. Let rest for 15 minutes, then slice and serve.

Enjoy!