Heat the olive oil in a large skillet or saucepan over medium heat.

Add the diced onion and cook for 5 to 7 minutes until softened and translucent.

Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.

Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.

Stir in the chickpeas, peas, and corn and cook for another 2 to 3 minutes.

In a small bowl, whisk the chickpea flour with a bit of vegetable broth to make a smooth slurry.

Add the slurry to the pan along with the remaining vegetable broth, oat milk, thyme, rosemary, salt, and pepper.

Stir everything together and bring it to a simmer. Let it cook for about 10 to 15 minutes, or until the potatoes are tender and the sauce has thickened to a creamy consistency. Taste and adjust seasoning as needed.

Preheat your oven to 200°C.

Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm. If you are using individual ramekins or a pie dish, make sure the pastry will cover the top of the pie with a bit of extra to tuck over the edges.

If using a pie dish, carefully transfer the puff pastry to the dish, leaving some overhang around the edges.

Pour the filling into the prepared pie dish or individual ramekins.

Cover the top of the pie with the puff pastry, folding the edges over and pressing them down to seal the pie. Trim off any excess pastry, but leave enough to make a nice crust.

Use a knife to make a few slits in the top of the pastry to allow steam to escape while baking.

Brush the top of the pastry with a little oat milk to help it brown nicely.

Place the pot pie on a baking sheet and bake for 25 to 30 minutes, or until the pastry is golden brown and puffed up.

Remove the pot pie from the oven and let it cool for a few minutes before serving.