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Italian Pot Pie w/Parmesan-Cheese Crust




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
2/3 cup freshly grated Parmesan cheese
3/4 teaspoon salt
3/4 cup butter or margarine, cut up
6 to 7 tablespoons cold water
1 pound Italian sausage links, sliced
1-1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch
chunks
1 medium onion, chopped
1 35-ounce can whole tomatoes in juice
3 pounds Swiss chard
2 to 4 tablespoons freshly grated Parmesan cheese
Cooked zucchini


Recipe



1. For Parmesan pastry, pulse flour, the 2/3 cup Parmesan, and the salt
in food processor to blend. Add butter; pulse until mixture resembles
course crumbs. Sprinkle 5 tablespoons water over mixture. Pulse, adding
remaining 1 to 2 tablespoons water if necessary, just until mixture is
moistened and begins to hold together (dough should still be crumbly).
Gather dough into a disk; cut in half and shape into two disks. Wrap
disks and refrigerate 30 minutes.

2. Meanwhile, heat a 12-inch nonstick skillet over medium-high heat. Add
sausage; cook 3 to 5 minutes, until browned. Transfer to bowl with a
slotted spoon. Discard excess drippings. Increase heat to high; add
chicken to skillet and cook 3 to 5 minutes, turning chicken
occasionally, until lightly browned. Add onion; cook 3 to 4 minutes,
until tender. Add tomatoes and juice; bring to a boil, breaking up
tomatoes with a spoon, then reduce heat and simmer 7 to 8 minutes more.
Add sausage and cool.

3. Meanwhile, heat oven to 375 degrees F. Trim stems from chard and
coarsely slice leaves and stems. Bring 1/2 cup water, chard stems and
leaves to a boil in large pot. Cover and cook 9 to 10 minutes, until
stems are tender. Drain in colander, pressing out excess liquid with a
spoon.

4. Stir chard into cooled chicken-sausage mixture; divide mixture
between two 2-quart baking dishes. Divide and sprinkle 2 tablespoons
Parmesan over tops of filling.

5. Roll each pastry disk so it extends 1 inch beyond edge of each baking
dish. Place pastry on top of each dish, pressing pastry against side of
dish to seal in filling. Cut 2 slits in center of each. Bake pot pies 40
to 45 minutes, until tops are golden and filling is bubbly. Makes 6
servings per pot pie.


Tip: Save time by using purchased plain pastry. For more Parmesan
flavor, sprinkle each casseroles with 2 tablespoons Parmesan before
adding pastry.