YIELD: 8 servings | TIME: 1 hour 5 minutes | ACTIVE TIME: 25 minutes
Belize Spiced Chicken Pot Pie

Belize Spiced Chicken Pot Pie


  • 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



  1. Heat a pan on medium high heat, sauté vegetables in coconut oil until soft and season with salt
  2. Add in chicken and Belize spice to the hot pan.
  3. Coat all vegetables and protein evenly with flour and allow to cook for 3-5 minutes stirring constantly.
  4. Add in cilantro and chicken broth, mixing everything well together.
  5. Once broth is at a low simmer, pour in coconut cream and lime, taste for seasoning and adjust if necessary.
  6. Pour filling mixture into a 13” baking dish and cover with puff pastry brushed with beaten egg.
  7. Bake pie casserole for 40 minutes at 375 or until the crust is golden brown.

            Be the first to know about new collections, mouthwatering recipes, and exclusive offers!