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Preheat the oven to 425°F (220°C).
In a large heavy bottomed pan or skillet, heat the oil. Add the bell peppers, onions and celery; sauté for 3 to 5 minutes, stirring frequently.
Add the garlic, carrots and potatoes. Pour in the vegetable broth, Italian seasoning, peas and bring to a boil. Lower the heat and let it simmer until the vegetables are just tender, approximately 5 minutes. Season with salt and pepper.
In a small bowl, mix the water, cornstarch, and soy sauce until the cornstarch is fully dissolved. Stir this mixture into the vegetables and cook until the sauce thickens, about 3 minutes.
Transfer the filling on a 11 inch round baking dish. Roll out the dough and place it over the filling, sealing and fluting the edges.
Bake in the preheated oven until the top of the pie is golden brown, about 30 minutes.