CHICKEN CACCIATORE PIE

There is nothing quite like a hearty pie to fill your stomach on a cold winter's night. This Chicken Cacciatore Pie is a tasty variation to the traditional version of Chicken Cacciatore, and in my view, even tastier. This recipe makes enough filling for 2 pies, so freeze half the Chicken Cacciatore for another time.

                                       CHICKEN CACCIATORE PIE   


1/4 cup Olive Oil
1.7kg Chicken Thigh Fillets, cut into 4cm pieces
3 Red Onions, halved, thinly sliced
6 garlic Cloves, finely chopped
2 x 700g bottles Tomato Pasta Sauce
2 cups White Wine
2 T Capers, coarsely chopped
1 T Dried Oregano Leaves
200g Button Mushrooms, thinly sliced
4 (about 1.4kg) large Potatoes, peeled, chopped
20g Butter
100ml Thickened Cream
1 1/2 cups Frozen Peas
2 T Grated Parmesan


1. Heat the oil in  a large heavy-based saucepan over medium high heat.
   Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes
   or until browned. Season with salt and pepper.


2. Add the tomato sauce, wine, capers and oregano. Reduce heat to
   medium-low and cook, stirring occasionally for 40 minutes or until the sauce
   thickens. Add mushroom and simmer, stirring occasionally, for 5 minutes
   or until the mushroom is tender. Transfer half the Chicken Cacciatore to a 
   bowl. Cool the remaining Chicken Cacciatore, then transfer to an airtight
   freezerproof container, and freeze for up to 3 months.


3. Preheat oven to 220 degrees celsius. Place the potato in a large saucepan
   of cold water. Bring to the boil over a high heat. Reduce heat to medium
   and cook for 15 minutes or until tender. Drain and return to pan. Add
   butter and mash until smooth, then stir through cream and season.


4. Stir peas and parsley through Chicken Cacciatore. Transfer to a 20cm pie
   dish. Spread mashed potato over the top and use a fork to create small 
   peaks in mashed potato. Top with parmesan. Bake for 30 minutes or until
   golden, then serve.