Step 1

Preheat oven: Position a rack in the upper-third of the oven and preheat to 425°F (220°C). Set aside 6 ovenproof ramekins (8 oz/250 ml each, see note 2).

Step 2

Chop some potatoes: Finely chop ¾ cup of potatoes. Set aside the remaining whole potatoes for the crust (we'll use them later).

Step 3

Sauté veggies: Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Add onion, sauté until translucent, about 3 minutes. Add carrots and mushrooms, sauté until softened, about 5 minutes. Add leeks and garlic, sauté, stirring constantly, until fragrant, about 1 minute.

Step 4

Boil: Sprinkle in rice flour and stir until vegetables are evenly coated. Pour in vegetable broth and non-dairy milk, stirring vigorously to prevent any clumps from forming. Add the ¾ cup chopped potatoes and thyme. Cover pot with a lid and bring to a boil. Cook until potatoes are tender, about 10 minutes.

Step 5

Slice remaining potatoes: Meanwhile, thinly slice potatoes (about ⅛-inch thick) for the pot pie "crust". (If you have a mandolin, you could use it here).

Step 6

Stir in other ingredients: Reduce heat to medium-low. Stir in chickpeas, kale, peas, salt and pepper. Let cook until kale begins to soften, 2 to 3 minutes.

Step 7

Assemble and bake: Divide mixture into ramekins. Layer sliced potatoes on top. Generously brush the tops with the remaining 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake until the potatoes are crispy and golden brown, 30 to 40 minutes.