1.5 lb boneless skinless chicken thighs
3 tbsp Sizzle
1 bell pepper, roughly chopped
1 onion, roughly chopped
4 garlic cloves, minced
3/4 cup dry white wine
1 can or 24 oz passata (tomato puree)
1.5 cup chicken broth
3 tbsp capers (drained)
2 tsp dried oregano
For the crust
1 package (2 crusts) of all-butter pie crusts
1 tbsp panko breadcrumbs
Active Time: 45 minutes
Full Time: 1.5 hours
For the filling, begin by heating your Sizzle in a large skillet over medium high heat.
Sprinkle the chicken with salt and pepper.
Add the chicken pieces to the pan and brown on both sides, about 3-5 minutes per side. If all the chicken does not fit in the pan, cook it in 2 batches.
Transfer chicken to a plate and set aside.
Add bell pepper, onion, and garlic to the same pan and cook until the onion is softened, about 5 minutes.
Season with salt and pepper and oregano.
Add wine and cook until reduced by half, scraping up any browned bits stuck to the pan.
Add the passata, capers, and broth.
Return the chicken to the pan (along with any accumulated juices on the plate).
Bring the sauce to a simmer and continue cooking over medium-low heat until the chicken is very tender, about 35-40 minutes.
Allow to cool and shred the chicken with two forks.
To assemble: Begin by preheating the oven to 425F.
Put bottom crust into pie pan.
Sprinkle 1 tbsp panko into the bottom crust and spoon cacciatore on top of the panko.
Top with second crust, sealing the edge and crimp as desired.
Cut slits in several places in top crust so steam can escape during baking.
Bake 35-40 minutes until the crust is browned and the filling is bubbling (you should be able to see through the slits).
Let the pot pie sit for 10 minutes before serving.