Vegan Pot Pie with Chickpeas

I made an easy crust recipe (4 cups almond flour, 2/3 cup butter/olive oil, 2T water, 2T apple cider vinegar, garlic, salt & pepper), and parbaked the bottom crust for 15 min. I didn't have potatoes, so I just left them out of this recipe and loved it without the potatoes. Probably will omit again, or sub sweet potatoes. The chickpeas were great--I was skeptical, but they were delicious. I also added some dijon honey mustard & parmesan (instead of nutritional yeast--i'm not vegan) to the sauce. loved it!