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