Vegan Chickpea Pot Pie with Phyllo Crust

A comforting pot pie that will keep you warm on the coldest of days!

1 cup cubed butternut squash
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
8 ounces sliced mushrooms
1 large leek, chopped
2 tablespoons olive oil, divided
3 cups vegetable broth
1/2 cup plain plant-based milk (I unsweetened plain almond milk)
1/2 cup flour (I used oat)
1 teaspoon dried oregano
1 teaspoon dried thyme
salt & pepper to taste
1 (15 ounce) can chickpeas, drained and rinsed
10 sheets phyllo dough

View the full recipe at Making Thyme for Health →