Ingredients
- 3 tbsp This Little Goat went to Belize
- 1 cup chicken broth
- 3 tbsp coconut oil
- 1 cup carrots, shredded
- 1 lime, juiced
- 1 white onion, small dice
- 2 bell peppers, small dice
- 1 cup mushrooms, roughly chopped
- ½ bunch cilantro, roughly chopped including stems
- 2 cup coconut cream
- ⅓ cup all purpose flour
- 3 tsp salt, or more to taste
- 1 egg, beaten
- 1 sheet puff pastry, thawed and rolled out
- 3 cups chicken, cooked and shredded
- 1 jalapeño, small diced, optional
Directions
- Heat a pan on medium high heat, sauté vegetables in coconut oil until soft and season with salt
- Add in chicken and Belize spice to the hot pan.
- Coat all vegetables and protein evenly with flour and allow to cook for 3-5 minutes stirring constantly.
- Add in cilantro and chicken broth, mixing everything well together.
- Once broth is at a low simmer, pour in coconut cream and lime, taste for seasoning and adjust if necessary.
- Pour filling mixture into a 13” baking dish and cover with puff pastry brushed with beaten egg.
- Bake pie casserole for 40 minutes at 375 or until the crust is golden brown.
