Turkey Pot Pie Dairy Free

• 1 1/4 cups flour
• 1/2 teaspoon salt
• 10 tablespoons vegetable shortening, chilled
• 4 -6 tablespoons ice water
• 4 tablespoons vegetable oil margarine, divided (butter)
• 1/2 onion, chopped
• 3 carrots, chopped
• 1 1/4 teaspoons oregano
• 3 tablespoons dried parsley
• 1/4 - 1/2 teaspoon kosher salt
• 1 teaspoon fresh black pepper (to taste)
• 2 cups hot water
• 2 teaspoons chicken bouillon powder
• 2 cups turkey breast, cooked and cubed (cooked chicken breast)
• 2 cups fingerling potatoes, precooked and chopped
• 2 tablespoons flour
• 1 teaspoon flour
• 1/2 cup coconut milk

1. Preheat the oven to 425,.
2. Place 2 tablespoons of the margarine in a large skillet. Add the onion, carrots, parsley, oregano, salt and pepper. Cook and stir from time to time until the vegetables are softened. (this is where you would add the potatoes if you weren't using leftover fingerlings).
3. Stir in the bouillon and water. Bring the mixture to a boil.
4. In a medium saucepan, melt the remaining 2 tablespoons of margarine.
5. Stir in the turkey and flour. Cook for 45 seconds to help get rid of the flour-y taste.
6. Add the coconut milk, and heat through.
7. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add the potatoes.
8. Pour mixture into a pie dish or ramekins. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Cover the edges with tin foil.
9. Bake for 15 minutes at 425 and then lower to 350 for 20 minute Remove the tinfoil the last ten minutes.

flour, salt, vegetable shortening, tablespoons ice water, vegetable oil margarine, onion, carrots, oregano, parsley, kosher salt, fresh black pepper, water, chicken bouillon powder, turkey breast, fingerling potatoes, flour, flour, coconut milk

Taken from www.food.com/recipe/turkey-pot-pie-dairy-free-524103 (may not work)