Chicken cacciatore pie

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Chicken cacciatore pie
  • 800 gram chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 tablespoon plain flour
  • 2 tablespoon vegetable oil
  • 1 medium red onion, halved, thickly sliced
  • 1 medium red capsicum, coarsely chopped
  • 2 cloves garlic, crushed
  • 400 gram can diced tomatoes
  • 1/3 cup red wine
  • 150 gram green beans, coarsely chopped
  • 1/3 cup drained, pitted kalamata olives
  • 1 sheet frozen puff pastry, thawed, cut into 8 strips
  • 1 egg yolk
  • 1/3 cup shredded parmesan
  • mashed potato, to serve


Chicken cacciatore pie
  • 1
    Place chicken in a large bowl; add flour. Toss to coat. Heat oil in a large heavy-based deep frying pan over moderate heat. Cook chicken, in batches, for 2-3 minutes or until golden brown. Place in a large heatproof bowl.
  • 2
    Add onion and capsicum to pan; cook and stir for 5-6 minutes or until onion softens. Add garlic; cook and stir for 30 seconds. Return chicken (and juices) to pan. Add tomato and wine. Bring to the boil. Reduce heat; simmer, uncovered, for 35 minutes or until mixture thickens. Add beans and olives: simmer for 3 minutes. Remove from heat. Season with salt and pepper. Spoon chicken mixture into a 1.75-litre (7-cup) oval ovenproof dish.
  • 3
    Preheat oven to 220°C/200°C fan forced. Brush pastry with egg. Weave pastry strips over chicken mixture in dish to form a lattice. Sprinkle parmesan evenly over pastry. Bake for 12-15 minutes or until pastry is golden and puffed. Remove from oven. Stand for 5 minutes. Serve with mashed potato.


Budget tip: You can use chicken stock instead of wine. Top pie with scrunched sheets of filo pastry instead of puff pastry.