Chicken Cacciatore Pie Recipe

ingredients

1 teaspoon dried basil leaves, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds boneless chicken breasts, skinned, cut into 1 1/2 inch chunks
1/4 cup oil
1/4 pound mushrooms, halved
2 green bell peppers, diced
1 large onion, sliced
2 cloves garlic, crushed
1 cup marinara sauce
1/2 cup chicken broth
2 tablespoons red wine vinegar

PASTRY
1/2 cup unsifted all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons ice water (or as needed)

directions

In a bowl, mix basil, salt and pepper. Add chicken and toss.

In a skillet, heat oil over medium-high heat. Saute chicken until golden, about 5 minutes. Remove.

In the drippings, saute mushrooms, peppers, onion and garlic until tender-crisp.

Return chicken to pan and stir in marinara sauce, broth and vinegar. Bring to boiling and simmer for 10 minutes. Spoon into deep 2 1/2 quart casserole and cool.

In a bowl, mix flours and salt. With a pastry blender, cut in shortening until mixture is crumbly. Sprinkle 1 tablespoon ice water at a time over mixture, tossing with a fork, until pastry holds together. Cover and refrigerate for 30 minutes.

Preheat oven to 400 degrees F.

Roll pastry to 1/4 inch thick; cut 2 inches larger than casserole top (extra pastry will make decorations, if desired).

Place pastry over chicken mixture. Fold edge under; crimp. Slit pastry to allow steam to escape. From excess pastry cut out and decorate top as you wish and attach. Bake for 30 minutes.

nutrition data

Nutritional data has not been calculated yet.