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1
For Crust, sift Flour with Spices and cut together with butter. When mixture resembled fine dust, add just enough water to make the dough stick together. Form into a ball, cover, and set in refrigerator.
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2
Cut Chicken into bite size cubes and toss with Flour.
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3
Heat Olive Oil in large skillet and brown the floured chicken. Add sliced Pancetta and heat until slightly crispy. Remove from heat and set aside.
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4
Lightly coat large saucepan with olive oil and add the Onion, Garlic, Scallions, Mushrooms, and Green Pepper. When sizzling, add water.
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5
Add all spices and herbs, stir together. Whisk in flour for thickening. Wait until boil and simmer until slightly thickened.
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6
Chop Carrots and Celery Crosswise and halve Baby Potatoes. Add to saucepan.
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7
Chop Plum Tomato and add.
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8
Stir in Red Wine, and when combined, add Chicken and Pancetta back into saucepan.
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9
Simmer until reduced to thick stew consistency. This may take as long as 45 minutes so if you like firmer veggies or don't have the time, sift another tsp of flour to mixture and stir. When thickened, remove from heat and pour into medium casserole dish.
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10
Roll out crust dough to cover your casserole dish and place over the top of filling. Tuck down the sides so they won't leak and cut slits in the top.
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11
Bake at 375u00b0F for 1 hour or until juice bubbles through slits in top and the crust is browned.
