Turkey Pot Pie

3 cups Kodiak Power Cakes mix
1/2 cup unsalted butter
1/4 cup olive oil
1/2 cup ice water
Filling:
1 Lb. turkey breast, fully cooked 
1 cup carrots, chopped
1 cup frozen peas
1 cup celery, thinly sliced
1/2 cup yellow onion, finely chopped
1/4 cup Kodiak Power Cakes mix
Dash of salt
Dash of pepper
1 1/2 cups low sodium chicken broth
1/2 cup unsweetened almond milk

1. Preheat oven to 425 degrees.
2. Spray a small sauce pan with zero-calorie spray and add carrots, celery and onions. Sauté on med/high heat until onions are translucent. Turn down heat and add 1/4 cup Kodiak mix, salt and pepper. Mix well.
3. Slowly stir in chicken broth and milk. Bring to a boil and then turn down to low and let simmer about 5 minutes or until sauce begins to thicken. Stir in peas and turkey, mix well and set aside.
4. For the crust, pour Kodiak Cakes in a bowl. Cut chilled butter through Kodiak Cakes mixture with two knives until butter is in very small pieces. Add oil, then add ice water slowly until dough comes together, not sticky. You may not need all the water.
5. Roll out the dough between two sheets of parchment paper. Dough should be thin, about 1/8" as it will puff when it bakes. Peel the top piece of parchment paper off dough and place the dough face down into a pie dish. Peel off second sheet of parchment paper then arrange dough and your crust edge. If you can’t roll out the dough, press it into pan with fingers, the thinner the better.
6. Pour the turkey mixture on top of the dough and cover with the top crust. Cut a couple slits in the top and bake for 20 minutes.