I can still remember the first time I tried the iconic Chicago Oven Grinder’s pizza pot pie. It was a chilly autumn evening, and my friends had dragged me out to this quirky, unassuming restaurant in the heart of the city. As soon as that steaming hot, cheesy masterpiece arrived at our table, I knew I was in for a treat. The aroma of the freshly baked crust, the rich tomato sauce, and the melted mozzarella had my mouth watering in anticipation.
From that moment on, I was hooked. I couldn’t get enough of those delectable pizza pot pies, and I found myself craving them on a regular basis. But with the Oven Grinder’s popularity, actually getting a table there could be a real challenge. That’s why I set out to create my own version of this Chicago classic – the Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe.
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 makes this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe so special is the perfect balance of flavors and textures. The buttery, flaky crust provides the ideal foundation for the rich, meaty filling and melted cheese topping. But the real secret lies in the homemade tomato sauce, which features a blend of aromatic herbs and a subtle kick of heat from the red pepper flakes.
This recipe also incorporates a unique technique that sets it apart from traditional pizza pot pies. Instead of baking the filling in individual ramekins or dishes, we’re using a muffin tin to create perfectly portioned, handheld servings. This not only makes the Pizza Pot Pies (Chicago Oven Grinder Copycat) easy to serve and eat, but it also gives each one a delightful, crispy edge that you just can’t get with other methods.
Essential Ingredients You’ll Need
The key to this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe is the quality of the ingredients. Let’s take a closer look at each one:
- 2 cups all-purpose flour: This provides the foundation for the flaky, buttery crust. The all-purpose flour gives the dough just the right amount of structure and elasticity.
- 1 teaspoon salt: A simple but essential seasoning that enhances the flavors of the crust and filling.
- 3/4 cup unsalted butter, chilled and cubed: Cold, cubed butter is the secret to achieving a tender, flaky crust. As the butter melts in the oven, it creates those delightful pockets of buttery goodness.
- 1/4 cup ice water: Adding just the right amount of ice-cold water helps to bring the dough together, without over-developing the gluten and resulting in a tough crust.
- 1 pound ground beef: The hearty, savory beef is the star of the filling, providing a rich, meaty base for the Pizza Pot Pies (Chicago Oven Grinder Copycat).
- 1 onion, diced: Onions add depth of flavor and sweetness to the filling, balancing out the acidity of the tomatoes.
- 2 cloves garlic, minced: Garlic is a must-have for any good tomato sauce, lending its pungent aroma and flavor.
- 1 (14.5 oz) can diced tomatoes: Canned diced tomatoes provide the perfect foundation for the tangy, flavorful sauce.
- 1 teaspoon dried oregano: Oregano is the quintessential Italian herb, adding a warm, earthy note to the filling.
- 1/2 teaspoon dried basil: Fresh basil would be incredible, but dried basil works wonderfully as a convenient alternative.
- 1/2 teaspoon red pepper flakes: A subtle kick of heat from the red pepper flakes takes the Pizza Pot Pies (Chicago Oven Grinder Copycat) to the next level.
- 1 cup shredded mozzarella cheese: Melty, stringy mozzarella is the perfect cheese for topping these pizza-inspired pot pies.
- 1/4 cup grated parmesan cheese: Parmesan adds a salty, umami-rich flavor that complements the other cheesy goodness.
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 just 45 minutes (15 minutes of prep and 30 minutes of cooking), this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe is the perfect weeknight meal. You’ll need a muffin tin, a large skillet, and a few basic kitchen tools to get started.
1- In a large bowl, whisk together the 2 cups of all-purpose flour and 1 teaspoon of salt. Use a pastry cutter or two forks to cut in the 3/4 cup of chilled, cubed unsalted butter until the mixture resembles coarse crumbs. Slowly add the 1/4 cup of ice water, mixing just until the dough comes together.
2- On a lightly floured surface, roll the dough out to a 1/4-inch thickness. Use a round cookie cutter or biscuit cutter to cut out 12 circles, re-rolling the dough as needed. Gently press the dough rounds into the wells of a greased 12-cup muffin tin.
3- In a large skillet, cook the 1 pound of ground beef 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.
4- Add the 1 diced onion and 2 minced garlic cloves to the skillet, and cook for another 2-3 minutes, until the onion is translucent and the garlic is fragrant. Stir in the 1 can of diced tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.
5- Divide the beef-tomato filling evenly among the 12 dough-lined muffin cups, filling them almost to the top. Top each with a generous sprinkle of 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese.
6- Bake the Pizza Pot Pies (Chicago Oven Grinder Copycat) in a preheated 400°F oven for 25-30 minutes, until the crust is golden brown and the cheese is melted and bubbly. Allow them to cool for 5 minutes before carefully removing them from the muffin tin. Serve hot, and enjoy!
Pro Tips for Success
- Make sure to keep the butter chilled for the crust – this is key to achieving that flaky, tender texture.
- Don’t overwork the dough when mixing – just mix until it comes together to prevent a tough crust.
- Simmering the filling for 5 minutes allows the flavors to develop and meld together.
- Be generous with the cheese topping – the melted mozzarella and parmesan create an irresistible cheesy crust.
- Let the Pizza Pot Pies (Chicago Oven Grinder Copycat) cool for a few minutes before removing them from the muffin tin to prevent them from falling apart.
- For an extra crispy crust, consider brushing the dough with a beaten egg or milk before baking.
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 the ultimate comfort food, and they pair beautifully with a variety of side dishes and beverages. For a classic pairing, serve them alongside a fresh garden salad and a crisp, hoppy craft beer. They also make a great appetizer or snack when paired with a glass of bold red wine.
If you’re looking to turn this into a more substantial meal, consider serving the Pizza Pot Pies (Chicago Oven Grinder Copycat) with a side of roasted potatoes or a hearty vegetable medley. And don’t forget the dipping sauces – a zesty marinara or creamy garlic aioli would be the perfect accompaniment.
Storage and Make-Ahead Tips
Leftovers of these Pizza Pot Pies (Chicago Oven Grinder Copycat) can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or until heated through.
For longer-term storage, these pot pies can also be frozen. Simply place the baked and cooled pies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight, then warm them in the oven as directed above.
You can also make the dough and filling in advance to save time on the day you plan to bake. The dough can be made up to 3 days ahead and stored in the fridge, while the filling can be prepared and refrigerated for up to 5 days. When you’re ready to assemble and bake, simply follow the recipe instructions.
Variations and Dietary Adaptations for Pizza Pot Pies (Chicago Oven Grinder Copycat)
Creative Pizza Pot Pies (Chicago Oven Grinder Copycat) Variations
Looking to switch things up? Here are a few delicious variations on this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe:
- Veggie-Packed: Swap out the ground beef for a mix of sautéed mushrooms, bell peppers, and zucchini for a vegetarian-friendly option.
- Spicy Sausage: Use hot Italian sausage in place of the ground beef for an extra kick of flavor.
- BBQ Chicken: Shredded BBQ chicken, diced onions, and cheddar cheese make a tasty twist on the classic.
- Breakfast-Style: Fill the dough cups with scrambled eggs, crumbled bacon, and cheddar cheese for a delightful brunch-inspired take.
Making Pizza Pot Pies (Chicago Oven Grinder Copycat) Diet-Friendly
To make these Pizza Pot Pies (Chicago Oven Grinder Copycat) more diet-friendly, you can try a few simple substitutions:
- For a gluten-free version, use a gluten-free all-purpose flour blend in the crust.
- For a lower-carb option, replace the all-purpose flour with almond flour or coconut flour.
- Swap the ground beef for ground turkey or plant-based ground meat for a leaner protein.
- Use reduced-fat or non-dairy cheese alternatives to cut down on the overall fat and calories.
No matter which variations or dietary adaptations you choose, the key to success is to have fun and get creative with your Pizza Pot Pies (Chicago Oven Grinder Copycat)!
Frequently Asked Questions
Q: Can I use a different type of cheese besides mozzarella and parmesan?
A: Absolutely! Feel free to experiment with other melty cheeses like cheddar, provolone, or even a blend of your favorites.
Q: How long do the Pizza Pot Pies (Chicago Oven Grinder Copycat) take to prepare and cook?
A: This recipe has a total time of 45 minutes, with 15 minutes of prep and 30 minutes of cooking.
Q: Can I make the Pizza Pot Pies (Chicago Oven Grinder Copycat) ahead of time?
A: Yes, you can prepare the dough and filling in advance. The dough can be made up to 3 days ahead and stored in the fridge, while the filling can be prepared and refrigerated for up to 5 days.
Q: How many servings does this Pizza Pot Pies (Chicago Oven Grinder Copycat) recipe make?
A: This recipe yields 6 servings of the delicious pizza pot pies.
Q: What should I do if the crust is not turning out as flaky as I’d like?
A: Make sure your butter is well-chilled, and try not to overwork the dough. You can also experiment with brushing the dough with an egg wash or milk before baking for an extra crisp crust.
Pizza Pot Pies (Chicago Oven Grinder Copycat)
- Total Time: 45
- Yield: 6 servings
Description
Enjoy the flavors of the famous Chicago Oven Grinder in these easy, cheesy pizza pot pies you can make at home! With a flaky crust and a rich, tomato-based filling, these pot pies are the perfect comforting meal.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 3/4 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– 1 cup shredded mozzarella cheese
– 1/4 cup grated parmesan cheese
Instructions
– Make the crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
– Make the filling: In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the diced tomatoes, oregano, basil, and red pepper flakes. Simmer for 10 minutes, then remove from heat and let cool slightly.
– Preheat the oven to 400°F.
– On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Cut the dough into 6 equal circles using a 4-inch round cutter.
– Spoon the filling into the center of each dough circle, leaving a 1-inch border. Top with the mozzarella and parmesan cheeses.
– Fold the dough over the filling and crimp the edges to seal. Place the pot pies on a baking sheet.
– Bake for 20-25 minutes, until the crust is golden brown. Let cool for 5 minutes before serving.
Notes
For a heartier meal, serve the pizza pot pies with a fresh green salad. You can also make these pot pies ahead of time and freeze them, then bake straight from the freezer.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Baking
- Cuisine: American, Italian
Conclusion
These Pizza Pot Pies (Chicago Oven Grinder Copycat) are the ultimate comfort food, capturing all the flavors of a classic Chicago-style pizza in a handheld, individually portioned package. With their buttery, flaky crust, rich tomato-and-beef filling, and melted cheesy topping, they’re guaranteed to become a new family favorite.
Whether you’re looking for a cozy weeknight meal, a crowd-pleasing appetizer, or a delicious way to satisfy your pizza cravings, this recipe is sure to hit the spot. So what are you waiting for? Gather your ingredients and get ready to bake up a batch of these irresistible Pizza Pot Pies (Chicago Oven Grinder Copycat) today! Be sure to share your creations with us and let us know how you liked the recipe.
