Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent.

Stir in the garlic and mixed vegetables. Cook for an additional 5 minutes.

Add curry powder, vegetable broth, and coconut milk. Bring the mixture to a simmer.

Once simmering, add the cornstarch mixture and stir until the filling thickens. Remove from heat and let cool slightly.

In a mixing bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into discs, and refrigerate for 30 minutes.

Preheat your oven to 400°F (200°C). Roll out one disc of dough on a floured surface to fit your pie dish.

Press the dough into the pie dish and fill with the cooled veggie filling.

Roll out the second disc of dough and cut into strips to create a lattice top over the filling.

Seal the edges and brush the top with a little melted butter if desired.

Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.

Let it cool for 10 minutes before serving. Enjoy your delicious Curried Veggie Lattice Pot Pie!