Chicken Cacciatore Pie Recipe

• 1 teaspoon dry basil leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 pound boneless chicken breasts, skinned, cut into 1 1/2 inch chunks
• 1/4 c. oil
• 1/4 pound mushrooms, halved
• 2 green peppers, diced
• 1 lg. onion, sliced
• 2 med. cloves garlic, crushed
• 1 c. marinara sauce
• 1/2 c. chicken broth
• 2 tbsp. red wine vinegar

1. 1.
2. In bowl, mix basil, salt and pepper.
3. Add in chicken; toss.
4. In skillet, heat oil over medium-high heat; saute/fry chicken till golden brown, about 5 min.
5. Remove.
6. In drippings, saute/fry mushrooms, peppers, onion and garlic till tender-crisp.
7. Return chicken to pan; stir in marinara sauce, broth and vinegar.
8. Bring to boiling; simmer 10 min.
9. Spoon into deep 2 1/2 qt casserole; cold.
10. 2.
11. In bowl, mix flours and salt.
12. With pastry blender, cut in shortening till mix is crumbly.
13. Sprinkle 1 Tbsp.
14. ice water at a time over mix, tossing with fork, till pastry holds together.
15. Cover; chill 30 min.
16. 3.
17. Preheat oven to 400 degrees.
18. Roll pastry 1/4 inch thick; cut 2 inches larger than casserole top (extra pastry will make decorations, if you like).
19. Place pastry over chicken mix.
20. Fold edge under; crimp.
21. Slit pastry to allow steam to escape.
22. From excess pastry cut out and decorate top as you wish; attach.
23. Bake 30 min.
24. Makes 8 servings.

basil, salt, pepper, chicken breasts, oil, mushrooms, green peppers, onion, cloves garlic, marinara sauce, chicken broth, red wine vinegar

Taken from cookeatshare.com/recipes/chicken-cacciatore-pie-37414 (may not work)