Growing up in the Midwest, I have such fond memories of visiting the iconic Chicago Oven Grinder restaurant with my family. The warm, inviting atmosphere and the aroma of freshly baked pizza pot pies would captivate me from the moment we stepped through the door. I can still remember the excitement I felt as the server presented our personal-sized pie, the flaky crust glistening and the cheese bubbling invitingly. It was a true sensory delight that I’ve never forgotten.
Years later, I stumbled upon a recipe that promised to recreate the magic of those beloved Chicago Oven Grinder pot pies, and I just had to try it. After a few rounds of perfecting the technique, I can confidently say that this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe is the real deal. It’s a comforting, satisfying dish that’ll transport you straight to the heart of the Windy City with every bite.
Why This Pizza Pot Pies (Chicago Oven Grinder Copycat) Recipe Will Become Your Go-To
The Secret Behind Perfect Pizza Pot Pies (Chicago Oven Grinder Copycat)
The key to this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe lies in the attention to detail and the perfect balance of flavors. From the flaky, buttery crust to the savory, seasoned filling, every element has been carefully crafted to capture the essence of the original. The secret? It’s all about the technique – from chilling the butter for the perfect pie dough to simmering the sauce just until it’s rich and concentrated.
Essential Ingredients You’ll Need
To bring this Chicago-style pizza pot pie to life, you’ll need a handful of straightforward ingredients:
- 2 cups all-purpose flour: The foundation of the tender, flaky crust that encases the filling.
- 1 teaspoon salt: Enhancing the overall flavor and balancing the richness.
- 1/2 cup unsalted butter, chilled and cubed: Creating the ideal texture and flakiness in the dough.
- 1/4 cup ice water: Bringing the dough together without making it tough.
- 1 pound ground Italian sausage: Providing a savory, seasoned base for the filling.
- 1 onion, diced: Adding sweetness and depth of flavor.
- 2 cloves garlic, minced: Elevating the overall aroma and taste.
- 1 (15 oz) can tomato sauce: The perfect base for the rich, pizza-inspired filling.
- 1 teaspoon dried oregano: Infusing the filling with classic Italian flavors.
- 1/2 teaspoon crushed red pepper flakes: Adding a subtle kick of heat.
- 1 cup shredded mozzarella cheese: Melty, gooey cheese that perfectly complements the other components.
- 1/4 cup grated Parmesan cheese: Providing a savory, umami-rich finishing touch.
Step-by-Step Pizza Pot Pies (Chicago Oven Grinder Copycat) Instructions
Preparing Your Pizza Pot Pies (Chicago Oven Grinder Copycat)
With a prep time of just 15 minutes and a cook time of 30 minutes, these Pizza Pot Pies (Chicago Oven Grinder Copycat) come together in a flash. You’ll need a mixing bowl, a rolling pin, a 9-inch pie dish, and a skillet to get started.
1- Begin by making the pie dough. In a large mixing bowl, combine the 2 cups of all-purpose flour and 1 teaspoon of salt. Cut in the 1/2 cup of chilled, cubed unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add the 1/4 cup of ice water, mixing just until the dough comes together.
2- Divide the dough in half and roll each half into a 9-inch circle on a lightly floured surface. Carefully transfer one circle to the 9-inch pie dish, pressing it into the bottom and up the sides.
3- In a skillet over medium heat, cook the 1 pound of ground Italian sausage, breaking it up as it cooks, until it’s no longer pink, about 5-7 minutes. Drain any excess fat.
4- Add the diced 1 onion and minced 2 cloves of garlic to the skillet and sauté for 2-3 minutes, until the onion is translucent and the garlic is fragrant.
5- Stir in the 1 (15 oz) can of tomato sauce, 1 teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.
6- Spoon the sausage mixture into the prepared pie crust, then top with the 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. Cover with the remaining pie dough circle and crimp the edges to seal.
Pro Tips for Success
- Chill the butter for the pie dough thoroughly – this is key for achieving the perfect flaky texture.
- Be gentle when handling the dough to prevent it from becoming tough.
- Simmer the sauce for just the right amount of time to allow the flavors to concentrate without drying it out.
- Adjust the amount of crushed red pepper flakes to suit your desired level of spice.
Serving and Storing Your Pizza Pot Pies (Chicago Oven Grinder Copycat)
Perfect Pairings for Pizza Pot Pies (Chicago Oven Grinder Copycat)
These Pizza Pot Pies (Chicago Oven Grinder Copycat) are a true crowd-pleaser, serving 8 people generously. For the ultimate comfort food experience, serve them alongside a fresh, crisp salad and a bold, full-bodied red wine. The acidity and freshness of the salad will complement the richness of the pot pie, while the wine will bring out the depth of flavor in the sausage and tomato sauce.
Storage and Make-Ahead Tips
Leftover Pizza Pot Pies (Chicago Oven Grinder Copycat) can be stored in the refrigerator for up to 3 days. To reheat, simply place the individual pies on a baking sheet and warm them in a 350°F oven for 15-20 minutes, or until heated through.
For make-ahead convenience, you can prepare the entire dish in advance and freeze it unbaked. Wrap the filled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, remove the foil and plastic, and bake the frozen pot pie directly from the freezer at 375°F for 45-55 minutes, until the crust is golden brown and the filling is bubbly.
Variations and Dietary Adaptations for Pizza Pot Pies (Chicago Oven Grinder Copycat)
Creative Pizza Pot Pies (Chicago Oven Grinder Copycat) Variations
Looking to mix things up? Try these delicious variations on the classic Pizza Pot Pies (Chicago Oven Grinder Copycat):
- Veggie-Packed Pot Pie: Substitute the Italian sausage with a medley of sautéed vegetables, such as mushrooms, bell peppers, and zucchini.
- Spicy Chorizo Pot Pie: Replace the Italian sausage with spicy chorizo for a Southwestern twist.
- Quattro Formaggi Pot Pie: Add a blend of four cheeses (such as mozzarella, Parmesan, provolone, and Gorgonzola) for an extra-cheesy experience.
- Pesto Pot Pie: Swap the tomato sauce for a vibrant basil pesto and top with sliced tomatoes.
Making Pizza Pot Pies (Chicago Oven Grinder Copycat) Diet-Friendly
For those with dietary restrictions, you can easily adapt this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe to suit your needs:
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour for the pie crust.
- Vegan: Substitute the ground Italian sausage with a plant-based protein, such as crumbled tofu or tempeh. Use shredded vegan mozzarella and omit the Parmesan cheese.
- Low-Carb: Replace the all-purpose flour with almond flour or coconut flour for a keto-friendly crust. Serve the filling in portobello mushroom caps or zucchini boats instead of a traditional pie crust.
Frequently Asked Questions
Q: Can I use a different type of sausage instead of Italian sausage?
A: Absolutely! Feel free to experiment with other types of sausage, such as chorizo, breakfast sausage, or even plant-based sausage alternatives to suit your preferences.
Q: How can I ensure the crust doesn’t get soggy?
A: To prevent a soggy crust, be sure to thoroughly chill the butter for the dough and handle the dough gently to maintain its flakiness. Additionally, you can blind-bake the bottom crust for 10-15 minutes before adding the filling to help create a barrier against moisture.
Q: Can I make these Pizza Pot Pies (Chicago Oven Grinder Copycat) ahead of time?
A: Yes, these pot pies are perfect for meal prep! You can assemble the entire dish, cover it tightly, and refrigerate for up to 3 days before baking. You can also freeze the unbaked pot pies for up to 3 months. Just be sure to bake them from frozen, adding an extra 10-15 minutes to the cooking time.
Q: How many servings does this recipe make?
A: This Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe yields 8 generous servings. It’s a perfect dish for feeding a crowd or having delicious leftovers throughout the week.
Q: What should I do if the crust is browning too quickly?
A: If the crust is browning too quickly, simply cover the top of the pie with a loose tent of aluminum foil to prevent further browning while the filling continues to bake.
Pizza Pot Pies (Chicago Oven Grinder Copycat)
- Total Time: 45
- Yield: 8 servings
Description
Indulge in a delicious homemade twist on the classic Chicago Oven Grinder pizza pot pies, with a flaky crust, melted cheese, and a savory filling that’s ready in just 30 minutes.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1 pound ground Italian sausage
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the ice water and pulse just until the dough starts to come together.
2. Turn the dough out onto a lightly floured surface and gather it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. In a skillet over medium heat, cook the Italian sausage, onion, and garlic until the sausage is browned and the vegetables are softened, about 8 minutes. Drain any excess fat.
4. Stir in the tomato sauce, oregano, and red pepper flakes. Simmer for 5 minutes.
5. Preheat the oven to 400°F.
6. Roll the dough out to 1/4-inch thickness and use a 4-inch round cookie cutter to cut out 8 circles.
7. Divide the sausage mixture evenly among the dough circles. Top each with a tablespoon of mozzarella and Parmesan cheese.
8. Fold the dough over the filling and crimp the edges with a fork to seal.
9. Place the pot pies on a baking sheet and bake for 20-25 minutes, or until the crust is golden brown.
10. Serve hot and enjoy!
Notes
These pizza pot pies can be made ahead of time and frozen. Just bake from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Baking
- Cuisine: American, Italian
Conclusion
These Pizza Pot Pies (Chicago Oven Grinder Copycat) are a true labor of love, but the end result is so worth it. The flaky, buttery crust, the savory sausage and tomato filling, and the melty cheese come together to create a dish that’s both comforting and crave-worthy. Whether you’re transporting yourself to the Windy City or just looking for a delicious, homemade meal, this recipe is sure to become a new family favorite.
So what are you waiting for? Gather your ingredients, put on your apron, and get ready to bake up a little slice of Chicago right in your own kitchen. I can’t wait to hear how your Pizza Pot Pies (Chicago Oven Grinder Copycat) turn out – be sure to leave a comment and let me know!
