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1
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot.
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2
Cover, reduce heat to medium, and cook 5 minutes.
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3
Add Swiss chard leaves and corn, and cook 3 minutes more.
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4
Drain vegetables, and reserve broth.
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5
Measure broth, and add enough water to make 6 cups liquid.
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6
Transfer vegetables to large bowl, and stir in chickpeas.
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7
Wipe out stockpot, add oil, and heat over medium-high heat.
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8
Add onions, and saute 7 to 10 minutes, or until beginning to brown.
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9
Sprinkle with flour and garlic, and cook 1 minute.
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10
Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly.
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11
Stir in almond milk.
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12
Stir sauce into vegetable mixture, and season with salt and pepper, if desired.
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13
Cool.
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14
(If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
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15
To assemble pot pie: Preheat oven to 375F.
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16
Pour filling into deep 13- x 9-inch baking dish.
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17
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface.
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18
Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
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19
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal.
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20
Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
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21
Bake 30 minutes, or until top crust is golden brown.
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22
Cool 10 minutes before serving.
