Italian Pot Pie with Parmesan-Cheese Crust
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 Directions 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. Make-Ahead Tip: If you don't want to serve both casseroles at once, one or both can be frozen for a later time. Tightly wrap dishes and freeze up to 2 weeks. To serve, unwrap dishes and let stand at room temperature 30 minutes. Bake in a 350 degree F oven 30 minutes. Increase oven temperature to 375 degree F and bake 45 minutes more. Serve as above. Tip: Save time by using purchased plain pastry. For more Parmesan flavor, sprinkle each casseroles with 2 tablespoons Parmesan before adding pastry. Nutritional facts per serving calories: 402, total fat: 22g, saturated fat: 11g, cholesterol: 91mg, sodium: 1042mg, carbohydrate: 25g, fiber: 3g, protein: 27g Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
