1 package (14.1 ounces) organic refrigerated pie pastry or gluten free
3 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup frozen peas, thawed
1/4 cup all-purpose or gluten free flour
1 teaspoon poultry seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth
1 can (15 ounces) chickpeas, rinsed and drained
Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next five ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat.
Spoon vegetable filling over bottom crust. Unroll remaining pastry; place over filling. Trim; cut slits in top.
Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.