Chicken Cacciatore Pies

Submitted by Denise Roberts

Chicken Cacciatore Pies

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Serving: 2
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins


  • 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


  • Add chicken, onion, carrot and mushrooms to slow cooker.
  • Combine tomato paste, stock, cornflour and garlic and then pour over chicken.
  • Stir.
  • Cook for 3 hrs on low.
  • Set aside to cool, then divide between two 1 cup (250ml) capacity ovenproof dishes.
  • Preheat oven to 200C.
  • Cut pastry into 2 squares. Place pastry over top of each dish and press around edges to seal. Cut a slit in center.
  • Place dishes on a baking tray and bake for 20 minutes or until golden.
  • Serve.
  • Note: Cooked in 5.5L Contempo SC which cooks at a higher heat. Times may vary.

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