Preheat oven to 400°F. Line 6 small ramekins with pie crust; set aside.

Chop onions and roughly chop carrot. Heat oil in a medium skillet over medium-high heat. Sauté onion and carrot for 10 minutes or until onion is transparent.

Meanwhile combine next 5 ingredients (through salt); add to skillet. Stir in corn. Add broth and bring to a boil. In a small bowl, dissolve the corn starch in water. Add to skillet and stir frequently for 5 minutes or until sauce thickens. Drain and rinse chickpeas. Add to skillet along with mushrooms and cook until heated through.

Pour filling into each ramekin and top with additional pie crust. Make a slit on the top of each pie. Bake 25-30 minutes. Allow to rest for 5 minutes, then serve.