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).
Stir in the bouillon and water. Bring the mixture to a boil.
In a medium saucepan, melt the remaining 2 tablespoons of margarine.
Stir in the turkey and flour. Cook for 45 seconds to help get rid of the flour-y taste.
Add the coconut milk, and heat through.
Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add the potatoes.
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.
Bake for 15 minutes at 425 and then lower to 350 for 20 minute Remove the tinfoil the last ten minutes.