1 tsp. dried basil leaves, crushed
1/4 tsp. salt
1/4 tsp. pepper
2 lb. boneless chicken breasts, skinned, cut into 1 1/2 inch chunks
1/4 c. oil
1/4 lb. mushrooms, halved
2 green peppers, diced
1 lg. onion, sliced
2 med. cloves garlic, crushed
1 c. marinara sauce
1/2 c. chicken broth
2 tbsp. red wine vinegar

PASTRY:

1/2 c. unsifted all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
1/3 c. shortening
2 to 3 tbsp. ice water

1. In bowl, mix basil, salt and pepper. Add chicken; toss. In skillet, heat oil over medium-high heat; saute chicken until golden, about 5 minutes. Remove. In drippings, saute mushrooms, peppers, onion and garlic until tender-crisp. Return chicken to pan; stir in marinara sauce, broth and vinegar. Bring to boiling; simmer 10 minutes. Spoon into deep 2 1/2 quart casserole; cool.

2. In bowl, mix flours and salt. With pastry blender, cut in shortening until mixture is crumbly. Sprinkle 1 tablespoon ice water at a time over mixture, tossing with fork, until pastry holds together. Cover; refrigerate 30 minutes.

3. Preheat oven to 400 degrees. Roll pastry 1/4 inch thick; cut 2 inches larger than casserole top (extra pastry will make decorations, if desired). Place pastry over chicken mixture. Fold edge under; crimp. Slit pastry to allow steam to escape. From excess pastry cut out and decorate top as you wish; attach. Bake 30 minutes. Makes 8 servings.