Chicken Cacciatore Pie
International Chicken Cookbook

Filling:
1 tsp dried basil leaves, crushed
1/2 tsp salt
1/4 tsp pepper
2 lb boneless chicken breasts, skinned, cut into 1 1/2 inch chunks
1/4 C olive oil
1/2 lb small mushrooms, halved
2 green peppers, julienned
1 large onion sliced
2 medium cloves garlic, crushed
1 C of marinara sauce, can or bottled
1/2 C chicken broth
2 tbsp balsamic vinegar

Pastry:
1/2 C unsifted all-purpose flour
1/2 C whole wheat flour
1/2 tsp salt
1/2 C shortening(Crisco)
2-3 tbsp ice-water

Preheat oven to 400°F. In bowl, mix basil, salt and pepper. Add chicken; toss.

In skillet, heat oil over medium-high heat; saute chicken until golden, about 5 minutes. Remove. In drippings, saute mushrooms, peppers, onion and garlic until tender -crisp. Return chicken to pan; stir in marinara sauce, broth and vinegar. Bring to boiling; simmer 10 minutes. Spoon into deep 2 1/2 quart baker dish or casserole, cool.

In bowl, mix flours and salt. With pastry blender, cut in the shortening until mixture is crumbly. Sprinkle 1 tablespoon ice-water at a time over mixture, tossing with fork, until pastry holds together. Cover; refrigerate 30 minutes. Roll pastry 1/4 inch thick; cut 2 inches bigger than your baking dish size ( extra pastry can make decorations on top of crust, later). Place pastry over chicken mixture. Fold the edges under, crimp. Slit pastry to allow steam to escape.

From excess pastry, cut out the decorations..leaves, etc. Attach with a little water, to hold in place. Bake 30 minutes.
Betty in MS

http://www.nancyskitchen