Chicken Cacciatore Pie

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.