Italian Pot Pie With Parmesan Cheese Crust

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup grated parmesan cheese
• 3/4 teaspoon salt
• 3/4 cup butter, cut up
• 6 -7 tablespoons cold water
• 1 lb italian sausage, sliced
• 1 1/2 lbs boneless skinless chicken breasts (cut into 3/4-inch chunks)
• 1 medium onion, chopped
• 35 ounces whole tomatoes with juice
• 2 -4 tablespoons freshly grated parmesan cheese
• cooked zucchini

Recipe

• 1 pulse flour, parmesan, and salt in food processor to blend.
• 2 add butter and pulse until mixture resembles coarse crumbs.
• 3 sprinkle 5 tablespoons of water over mixture.
• 4 pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
• 5 gather dough into a disk and cut in half. shape into 2 disks.
• 6 wrap disks and refrigerate for 30 minutes.
• 7 meanwhile, heat a 12" skillet over medium-high heat.
• 8 add sausage and cook 3 to 5 minutes or until browned.
• 9 using a slotted spoon, transfer the sausage to a bowl.
• 10 discard excess drippings.
• 11 increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
• 12 add onion and cook 3 to 4 minutes or until tender.
• 13 add tomatoes and juice and bring to a boil. break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
• 14 add sausage and cool.
• 15 heat oven to 375.
• 16 trim stems from chard and coarsely slice leaves and stems.
• 17 bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
• 18 cover and cook 9 to 10 minutes until the stems are tender.
• 19 drain in colander and press out excess liquid with a spoon.
• 20 stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
• 21 divide and sprinkle 2 tablespoons parmesan over tops of filling.
• 22 roll each pastry disk so it extends 1" behind edge of baking dish.
• 23 place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
• 24 cut 2 slits in the center of each.
• 25 bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
• 26 if you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
• 27 increase the oven temperature to 375 degrees and bake 45 minutes longer.
• 28 serve with cooked zucchini.