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Chicken Cacciatore Pie

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  • #105949
Chicken Cacciatore Pie - CDKitchen.com

serves/makes:
  
ready in:
  1-2 hrs

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.

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