Italian Pot Pie With Parmesan-Cheese Crust

For Parmesan pastry, pulse flour, the 2/3 cup Parmesan, and the salt in a food processor to blend. Add butter and 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 for 30 minutes.

Meanwhile, heat a 12-inch nonstick skillet over medium-high heat. Add sausage and cook for 3 to 5 minutes, until browned.

Transfer to a bowl with a slotted spoon. Discard excess drippings. Increase heat to high and add chicken to skillet. Cook for 3 to 5 minutes, turning chicken occasionally until lightly browned.

Add onion and cook for 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.

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 for 9 to 10 minutes until stems are tender.

Drain in a colander, pressing out excess liquid with a spoon. 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.

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 for 40 to 45 minutes until tops are golden and filling is bubbly.