Call this casserole with chicken, sausage, Swiss chard, tomatoes and Parmesan cheese crust comfort food at its best. This recipe makes two pies, soyou can freeze one for another meal or serve both as spur-of-the-moment company fare. Tip: Try red Swiss chard if it's available, which will give the filling a beautiful color.

Prep time: 45 minutes plus chilling.

Baking time: 40 to 45 minutes

Degree of difficulty: easy

PARMESAN PASTRY*

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

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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 can (35 oz.) whole tomatoes in juice

3 pounds Swiss chard

2 to 4 tablespoons freshly grated Parmesan cheese

Cooked zucchini (optional)

1.            Make Parmesan Pastry: Pulse flour, Parmesan and salt in a 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 2 thick disks. Wrap disks well in plastic wrap and refrigerate 30 minutes or overnight.  

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 a 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 (4 tablespoons if using prepared pastry).

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. (Can be made ahead. Tightly wrap dishes with plastic wrap and freeze up to 2 weeks.) Bake pot pies 40 to 45 minutes, until tops are golden and filling is bubbly. (For frozen pies, unwrap dishes and let stand at room temperature 30 minutes. Bake in a 350 degree F. oven 30 minutes. Increase oven temperature to 375 degrees F. and bake 45 minutes more.) Serve with zucchini, if desired. Makes 6 servings per pot pie.  

*Or prepared pastry for a double crust pie.