Veggie Pot Pie

Instructions:

1. Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
2. Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
3. Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
4. Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
5. Cover and let simmer on medium-low for 10 minutes.
6. Preheat the oven to 375 degrees.
7. Cut the puff pastry into circles large enough to cover the top of the ramekins. (You can use a knife, a round cutter, or the rim of a glass to cut the pastry)
8. Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
9. Bake for 30-35 min until golden brown.