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Chicken Cacciatore Pies

  

July 16, 2015

Chicken Cacciatore Pies 0 0 5 0
  • Prep: 15 mins
  • Cook: 3 hrs

  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Yields: 2

Ingredients

1/2 Onion, finely chopped

1 Cloves Garlic, crushed

1 Carrot, finely chopped

2 Tablespoons Tomato Paste

1 Cup Salt Reduced Chicken Stock Liquid (250g)

250g Lean Chicken Breast, cut into 2cm pieces

200g Mushrooms, sliced

1 Tablespoon Cornflour

1/2 Sheets Frozen Puff Pastry (Vegetable Oil), thawed slightly

Directions

1Add chicken, onion, carrot and mushrooms to slow cooker.

2

3Combine tomato paste, stock, cornflour and garlic and then pour over chicken.

4

5Stir.

6

7Cook for 3 hrs on low.

8

9Set aside to cool, then divide between two 1 cup (250ml) capacity ovenproof dishes.

10

11Preheat oven to 200C.

12

13Cut pastry into 2 squares. Place pastry over top of each dish and press around edges to seal. Cut a slit in center.

14

15Place dishes on a baking tray and bake for 20 minutes or until golden.

16

17Serve.

18

19Note: Cooked in 5.5L Contempo SC which cooks at a higher heat. Times may vary.

Submitted by Denise Roberts

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