INGREDIENTS
2 cups
Turkey breast
3
Carrots
2 cups
Fingerling potatoes, cooked
1/2
Onion
1 1/4 tsp
Oregano
3 tbsp
Parsley, Dried
2 tsp
Chicken bouillon, Granulated
1/2 cup
Coconut milk
4 tbsp
Vegetable oil margarine
1
Black pepper, Fresh
1 1/3 cups
Flour
1/4 tsp
Kosher salt
1/2 tsp
Salt
10 tbsp
Vegetable shortening
4 tbsp
Ice water
2 cups
Water, Hot