Begin by dicing the carrots, potatoes, and onion. Mince the garlic.

In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, cooking until the onions are translucent (about 3-4 minutes).

Toss in the carrots and potatoes, cooking for another 5-7 minutes until they start to soften. Then, add in the peas and corn, mixing well.

Pour in the vegetable broth and sprinkle in thyme, salt, and pepper. Stir everything thoroughly and let simmer for about 5 minutes.

Pour your cooked vegetable mixture into the pie crust evenly, smoothing it out with a spatula.

Place the second pie crust on top or use one crust if preferred. Cut slits in the top to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the crust is golden brown.

Once out of the oven, allow the pie to cool for a few minutes before serving.