Pre heat your oven to 425.
Melt 4 TBSP of crisco(or butter) in a large skillet.
Whisk in 2 TBSP of flour until smooth.
Slowly add in 2 cups of hot chicken stock.
Pour in one can of unsweetened coconut milk ( or heavy whipping cream)
Stir in the veggies and chicken. Simmer while you get the pie pan ready.
Place one pie crust on the bottom and sides of your pie plate.
Pour the filling mixture into the pie plate.
Place the second crust over top the filling and pinch the edges of the two crusts together.
Place in the oven on a cookie sheet (VERY IMPORTANT!)
Bake at 425 for 45 minutes.