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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
parmesan cheese	2/3	cup	grated	0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
butter	3/4	cup	cut	1026.0	47.141999999999996	32.058	86.4
cold water	6 -7	tablespoons		0.0	0.0	0.0	0.0
italian sausage	1		sliced	1569.4315	2.9484	64.637	142.1107
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato juice	35	ounces		168.6795	35.0258	8.434	2.8775
parmesan cheese	2 -4	tablespoons	grated	0.0	0.0	0.0	0.0
zucchini			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.