Meanwhile, chop your vegetables, if you haven't already, and begin preparing your filling. If your vegetables are already diced, you can begin the filling after the crust has been in the fridge for about 20 minutes.
Preheat the oven to 400° F.
In a deep skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced shallot, potatoes and carrots and cook for 10 minutes, stirring occasionally.
Add 1 cup chickpeas and mix with the vegetables. Turn the heat up to medium-high.
Add the broth, nutritional yeast, soy sauce, sage, thyme and parsley to the skillet and stir to combine.
Sprinkle in the flour one tablespoon at a time and mix completely to remove lumps before adding more flour.
Cook for 10 minutes, allowing the filling to come to a simmer, stirring occasionally and letting the sauce thicken. Taste and adjust seasonings if necessary.
Remove the filling from the heat.