Vegan Pot Pie

Mix the ground flax seeds with 1/4 cup water in a small bowl and set aside for 5 minutes. 2. Combine all the pie crust ingredients in a food processor and pulse until a dough forms; wrap in cling film and chill in the fridge. 3. Heat the oil over medium-high heat in a large oven-safe skillet; mince the garlic, dice the onion and carrots, and chop the green beans. 4. Saute the onion for 1-2 minutes, then add the remaining vegetables except the peas plus the garlic; saute for 10 minutes. 5. Add the spices and saute for 2-3 minutes. 6. Stir in the broth, cover, and simmer for 8 minutes, then add the peas. 7. Preheat the oven to 390 degrees F (200 degrees C); mix the milk and cornstarch until smooth. 8. Stir the mixture into the filling and simmer 2-3 minutes, then remove from heat, adjust the seasonings, and pour the filling into a 9-inch pie pan. 9. Roll the dough between two sheets of parchment paper until large enough to cover the pan and carefully place it over the pan. 10. Trim any overhang, seal the edges with a fork, and cut a few slits in the middle to let steam escape. 11. Brush the crust with milk and bake for 40-45 minutes or until golden brown.