Roll one of the pie crusts on a flat surface and then transfer to glass pie pan.
Smooth the pie dough with your hands and then dock the crust with a fork.
Bring a large pot of water to a boil and add the potatoes. Cook until just tender, then drain and set aside.
In a large saute pan heat the avocado oil and then add the onion, garlic and broccoli stems. Cook until the onions are translucent.
Remove the onions and broccoli into a bowl and add the butter.
When the butter is melted add the flour and 1/2 cup of vegetable stock to make a roux. Stir to ensure the flour doesn’t burn. When the flour starts to golden pour in the remaining vegetable stock, salt and cider while whisking.
Pour in the potatoes, frozen carrots, frozen peas, onions and broccoli and stir to combine.
Pour the vegetable filling into the pie pan.
Top the filling with the other pie crust and make three slices in the top of the pie with a knife for air to escape.