1 hr 45 mins
This is a Cuisine or Bon Appetit recipe, and it's my favorite pot pie recipe. The parmesan crust is really the key, and it's worth the extra effort. If you're having company over, try this one out. You won't be disappointed. The recipe makes 2 pot pies, and you might want to freeze one pot pie for another day.
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Units: US | Metric
- 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
- 1Pulse flour, parmesan, and salt in food processor to blend.
- 2Add butter and pulse until mixture resembles coarse crumbs.
- 3Sprinkle 5 tablespoons of water over mixture.
- 4Pulse, 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).
- 5Gather dough into a disk and cut in half. Shape into 2 disks.
- 6Wrap disks and refrigerate for 30 minutes.
- 7Meanwhile, heat a 12" skillet over medium-high heat.
- 8Add sausage and cook 3 to 5 minutes or until browned.
- 9Using a slotted spoon, transfer the sausage to a bowl.
- 10Discard excess drippings.
- 11Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
- 12Add onion and cook 3 to 4 minutes or until tender.
- 13Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
- 14Add sausage and cool.
- 15Heat oven to 375.
- 16Trim stems from chard and coarsely slice leaves and stems.
- 17Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
- 18Cover and cook 9 to 10 minutes until the stems are tender.
- 19Drain in colander and press out excess liquid with a spoon.
- 20Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
- 21Divide and sprinkle 2 tablespoons parmesan over tops of filling.
- 22Roll each pastry disk so it extends 1" behind edge of baking dish.
- 23Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
- 24Cut 2 slits in the center of each.
- 25Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
- 26If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
- 27Increase the oven temperature to 375 degrees and bake 45 minutes longer.
- 28Serve with cooked zucchini.
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Nutritional Facts for Italian Pot Pie With Parmesan Cheese Crust
Serving Size: 1 (167 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 317.2
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 9.1 g
- Cholesterol 67.9 mg
- Sodium 748.9 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 1.4 g
- Sugars 2.9 g
- Protein 19.3 g