Preheat the oven to 425 degrees F.
Heat 2 tablespoons of olive oil in a sauté pan over medium high heat. Add in the minced garlic and carrots. Season with salt and pepper. Sauté carrots until tender about 5 minutes.
Once the carrots are tender, add in the onions, bell peppers, and mushrooms. Sauté until vegetables are tender 5-7 minutes. Season with salt and pepper; set aside.
In a large sauce pan add the butter and flour and mix well until a light brown roux has formed. Add in milk and vegetable stock and mix to combine. Bring the mixture to a boil, add salt and pepper, reduce heat to a simmer; let thicken.
Once the mixture has thickened, about 20 minutes, add in vegetables and peas; stir to combine. Leave heat on low until the mixture is ready to go into the prepared mason jars.
Break off small pieces of crust and press it into the bottom and up the sides of your mason jars. Add in the vegetable mixture to each prepared mason jar leaving about an inch empty at the top.
Roll your remaining dough into pieces large enough to cover the tops of your mason jar. Add prepared tops to each mason jar.
Bake at 425 degrees for 15-20 minutes until the tops of the dough are browned.