Chickpea Pot Pie

1 pkg puff pastry
4 cups of diced veggies fresh, frozen or canned (celery, carrots, peppers, corn, peas etc)
1 29 oz can of chick peas drained

1 1 cup stock
1 cup soy milk
1 tsp poultry seasoning
3 Tbs flour
3 Tbs oil
salt and pepper to taste

Saute the fresh veggies in a little oil for a few minutes until just tender. Add any remaining veggies and chickpeas and heat through. In a sauce pan combine the oil and flour and cook over medium heat for a few minutes. Add milk and stock and seasonings and wisk to combine. Cook the sauce for a few more minutes until thickened, stirring frequently. Combine veggies and the sauce and spread into a 9 X 13 dish. Place a layer of puff pastry dough over the top and bake at 375 degrees for 30 to 40 minutes or until golden brown.