I can still remember the first time I tried the Chicago Oven Grinder’s famous pizza pot pies. It was a chilly autumn evening, and a group of friends and I had decided to venture out and explore the city’s iconic food scene. As we stepped into the cozy, dimly lit restaurant, the aroma of freshly baked dough and simmering tomato sauce instantly enveloped us, instantly whetting our appetites.
When the server arrived at our table, carrying a quartet of steaming hot, golden-brown pies, we couldn’t wait to dive in. The first bite was an explosion of flavors – the savory Italian sausage, the tangy tomato sauce, the gooey mozzarella cheese, all encased in a flaky, buttery crust. It was a revelation, a perfect balance of comfort and sophistication. From that moment on, I was hooked, and I knew I had to recreate this magical dish in my own kitchen.
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)
What sets this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe apart is the attention to detail and the perfect harmony of the ingredients. The flaky, buttery crust is the foundation, created with a simple yet effective blend of all-purpose flour, cold unsalted butter, and just the right amount of ice water. The result is a crisp, golden shell that gives way to a rich, savory filling.
The secret lies in the balance of the filling ingredients. The Italian sausage provides a robust, meaty flavor, while the onion and garlic add depth and complexity. The tomato sauce, seasoned with a blend of oregano, basil, and a touch of red pepper flakes, brings a tangy, aromatic element that ties the whole dish together. And of course, the shredded mozzarella cheese is the crowning glory, melting into gooey, stretchy perfection.
Essential Ingredients You’ll Need
To recreate this Pizza Pot Pies (Chicago Oven Grinder Copycat) masterpiece, you’ll need a few key ingredients:
- 2 cups all-purpose flour: The foundation of the flaky crust, providing structure and texture.
- 1 teaspoon salt: Enhancing the overall flavor and balancing the sweetness of the other ingredients.
- 3/4 cup cold unsalted butter, cubed: The secret to a tender, buttery crust that melts in your mouth.
- 1/4 cup ice water: Bringing the dough together and ensuring a perfect consistency.
- 1 pound ground Italian sausage: The star of the filling, adding savory, spicy notes.
- 1 onion, diced: Providing depth and sweetness to the filling.
- 2 cloves garlic, minced: Elevating the aroma and adding a subtle complexity.
- 1 (15 oz) can tomato sauce: The base of the flavorful filling, tying everything together.
- 1 teaspoon dried oregano: Lending an authentic Italian flair to the dish.
- 1/2 teaspoon dried basil: Complementing the oregano and adding a fresh, herbal note.
- 1/4 teaspoon red pepper flakes (optional): For a touch of heat and a subtle kick.
- 2 cups shredded mozzarella cheese: The gooey, melty topping that completes the pizza pot pie experience.
- 1 egg, beaten with 1 tablespoon water for egg wash: Creating a beautiful, golden-brown crust.
Step-by-Step Pizza Pot Pies (Chicago Oven Grinder Copycat) Instructions
Preparing Your Pizza Pot Pies (Chicago Oven Grinder Copycat)
With a total time of 55 minutes (30 minutes of prep and 25 minutes of cooking), this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe is a quick and easy way to bring the flavors of Chicago to your own kitchen. You’ll need a large mixing bowl, a rolling pin, a 9-inch pie dish or individual ramekins, and a few other basic kitchen tools.
1- Start by making the crust. In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Knead the dough lightly and shape it into a disc, then wrap it in plastic wrap and refrigerate for 30 minutes.
2- While the dough chills, prepare the filling. In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a wooden spoon, until it’s no longer pink, about 5-7 minutes. Drain any excess fat, then add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3- Stir in the tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Simmer the filling for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside to cool slightly.
4- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your 9-inch pie dish or individual ramekins. Carefully transfer the dough to the dish(es) and press it gently into the bottom and up the sides.
5- Spoon the cooled sausage filling into the prepared crust, then top with the shredded mozzarella cheese. Roll out the remaining dough and cut it into strips to create a lattice top, or simply place the dough on top and cut slits to allow steam to escape.
6- Brush the top crust with the egg wash and bake the Pizza Pot Pies (Chicago Oven Grinder Copycat) for 25 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pies to cool for 5-10 minutes before serving.
Pro Tips for Success
- Chill the butter: Keeping the butter cold is crucial for a flaky, tender crust. Make sure to work quickly and handle the dough as little as possible.
- Use a food processor: For an even easier crust, you can use a food processor to pulse the flour, salt, and butter together until the mixture resembles coarse crumbs.
- Adjust the seasonings: Feel free to adjust the amount of dried oregano, basil, and red pepper flakes to suit your personal taste preferences.
- Experiment with fillings: While the classic Italian sausage is delicious, you can also try ground beef, pepperoni, or even a combination of vegetables for a vegetarian option.
- Blind bake the crust: For an extra-crisp bottom crust, you can blind bake the bottom crust for 10-15 minutes before adding the filling.
- Avoid overfilling: Be mindful not to overfill the pies, as this can cause the filling to bubble over and the crust to become soggy.
Serving and Storing Your Pizza Pot Pies (Chicago Oven Grinder Copycat)
Perfect Pairings for Pizza Pot Pies (Chicago Oven Grinder Copycat)
This Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe serves 4 people, making it the perfect main dish for a cozy family dinner or a casual gathering with friends. To complete the meal, consider serving it with a fresh, crisp salad and a side of warm, crusty bread. For drinks, a bold red wine or a refreshing craft beer would pair beautifully with the rich, savory flavors of the pot pies.
Storage and Make-Ahead Tips
If you have any leftover Pizza Pot Pies (Chicago Oven Grinder Copycat), they can be stored in the refrigerator for up to 3-4 days. To reheat, simply place the pies in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
For make-ahead convenience, you can assemble the pies, cover them, and refrigerate them for up to 2 days before baking. Alternatively, you can freeze the unbaked pies for up to 3 months. When ready to bake, simply transfer the frozen pies to the oven and add an extra 5-10 minutes to the baking time.
Variations and Dietary Adaptations for Pizza Pot Pies (Chicago Oven Grinder Copycat)
Creative Pizza Pot Pies (Chicago Oven Grinder Copycat) Variations
While the classic Italian sausage filling is a crowd-pleaser, you can easily customize this recipe to suit your preferences. Try swapping the sausage for ground beef or turkey for a different flavor profile. For a vegetarian option, replace the meat with sautéed mushrooms, bell peppers, and zucchini. You can also experiment with different cheese blends, such as a mix of mozzarella, Parmesan, and provolone.
Making Pizza Pot Pies (Chicago Oven Grinder Copycat) Diet-Friendly
To make this recipe more diet-friendly, you can try using a gluten-free all-purpose flour blend for the crust or a low-carb alternative, such as almond flour or cauliflower crust. For a dairy-free version, substitute the mozzarella cheese with a plant-based alternative, such as shredded cashew or almond-based cheese. To reduce the overall fat and calorie content, you can use lean ground turkey or chicken in place of the Italian sausage.
Frequently Asked Questions
Q: Can I use a store-bought pie crust instead of making my own?
A: Absolutely! While the homemade crust is delicious, you can certainly use a store-bought pie crust to save time. Just be sure to follow the instructions on the package for pre-baking the crust before adding the filling.
Q: How can I ensure the crust doesn’t get soggy?
A: To prevent a soggy crust, make sure to drain any excess fat from the sausage filling and allow it to cool slightly before assembling the pies. You can also blind bake the bottom crust for 10-15 minutes before adding the filling.
Q: Can I freeze the baked Pizza Pot Pies (Chicago Oven Grinder Copycat)?
A: Yes, you can freeze the baked pies for up to 3 months. To reheat, simply place the frozen pies in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
Q: How many servings does this recipe make?
A: This Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe yields 4 servings. If you’d like to serve a larger group, you can easily double or triple the recipe and bake the pies in individual ramekins or a larger pie dish.
Q: What should I do if the crust is browning too quickly?
A: If the crust is browning too quickly before the filling is fully cooked, you can loosely cover the pies with aluminum foil to prevent further browning. This will allow the filling to continue cooking without the crust burning.
Pizza Pot Pies (Chicago Oven Grinder Copycat)
- Total Time: 55
- Yield: 4 servings
Description
Indulge in the flavors of Chicago with these easy-to-make Pizza Pot Pies (Chicago Oven Grinder Copycat) – a delicious homemade spin on a classic dish. Packed with savory pizza toppings and baked to perfection, these comforting pot pies are sure to delight the whole family.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 3/4 cup cold unsalted butter, 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 dried basil
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups shredded mozzarella cheese
– 1 egg, beaten with 1 tablespoon water for egg wash
Instructions
1. In a food processor, combine the flour and salt. Add the cold 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 disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet, cook the Italian sausage over medium heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
5. Stir in the tomato sauce, oregano, basil, and red pepper flakes (if using). Simmer for 5 minutes, then remove from heat and let cool slightly.
6. Preheat the oven to 400°F.
7. On a lightly floured surface, roll the dough out to 1/8-inch thickness. Use a 4-inch round cookie cutter or biscuit cutter to cut out 8 circles.
8. Divide the sausage mixture evenly among 4 individual oven-safe ramekins or a 9-inch pie dish. Top each with a dough circle, pressing the edges to seal.
9. Brush the top of the dough with the egg wash.
10. Bake for 20-25 minutes, or until the crust is golden brown.
11. Let cool for 5 minutes before serving.
Notes
Serve these pizza pot pies with a fresh green salad for a complete meal. You can also customize the fillings by adding your favorite pizza toppings, such as pepperoni, mushrooms, or bell peppers.
- Prep Time: 30
- Cook Time: 25
- Category: Main Dishes
- Method: Baking
- Cuisine: American, Italian
Conclusion
This Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe is a delightful twist on a classic that will transport your taste buds straight to the heart of Chicago. With its flaky, buttery crust and savory, mouthwatering filling, this dish is sure to become a new family favorite. So don’t hesitate to give it a try – your taste buds will thank you! And be sure to let us know how it turns out. We’d love to hear your thoughts and see your creations. Happy baking!
