Chicken Cacciatore Pies

Chicken Cacciatore Pies


July 16, 2015

  • Prep: 15 mins
  • Cook: 3 hrs
  • Yields: 2


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


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

2Combine tomato paste, stock, cornflour and garlic and then pour over chicken.


4Cook for 3 hrs on low.

5Set aside to cool, then divide between two 1 cup (250ml) capacity ovenproof dishes.

6Preheat oven to 200C.

7Cut pastry into 2 squares. Place pastry over top of each dish and press around edges to seal. Cut a slit in center.

8Place dishes on a baking tray and bake for 20 minutes or until golden.


10Note: Cooked in 5.5L Contempo SC which cooks at a higher heat. Times may vary.

Submitted by Denise Roberts


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