Growing up in Chicago, I have such fond memories of visiting the iconic Chicago Oven Grinder restaurant with my family. The aroma of freshly baked pizza and the cozy, lively atmosphere always made it such a special occasion. One of my favorite dishes they served was their signature Pizza Pot Pies – individual servings of pizza baked in a flaky pie crust. I can still remember the first time I tried them, with the gooey mozzarella, savory pepperoni, and tangy marinara sauce all wrapped up in a buttery, golden shell. It was love at first bite!
Years later, as an adult, I knew I had to recreate those delectable Pizza Pot Pies at home. After countless experiments in the kitchen, I finally perfected a copycat recipe that captures all the flavors and textures of the original. These Pizza Pot Pies (Chicago Oven Grinder Copycat) have become a total game-changer in my household – they’re easy to make, endlessly customizable, and always a huge hit with family and friends. Whether I’m serving them for a cozy movie night, a tailgating party, or a holiday gathering, they’re the perfect handheld, individual-sized pizza that everyone adores.
Table of Contents
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 nailing these Pizza Pot Pies (Chicago Oven Grinder Copycat) is all in the crust. Rather than a traditional pie dough, I use store-bought or homemade pizza dough as the base. This gives you an amazingly crisp, golden-brown exterior that still has that classic pizza flavor and texture. The dough wraps around the savory fillings to create a delightful pocket-like structure that oozes with melted cheese and pepperoni.
Another secret ingredient that sets these apart is the addition of Italian seasoning and a dash of red pepper flakes. This simple seasoning blend takes the flavors to the next level, adding warmth, depth, and a subtle kick of heat. Plus, the blend of mozzarella cheese, pepperoni, bell pepper, and onion creates the perfect balance of salty, savory, and slightly sweet notes in every bite.
Essential Ingredients You’ll Need
To make these incredible Pizza Pot Pies (Chicago Oven Grinder Copycat), you’ll need just a handful of simple ingredients:
- 1 pound pizza dough, store-bought or homemade: This forms the base of the pot pies, giving you that signature crispy, pizza-like crust.
- 2 cups shredded mozzarella cheese: The gooey, melty mozzarella is the star of the show, oozing out with every bite.
- 1 cup diced pepperoni: Spicy, salty pepperoni is a classic pizza topping that adds amazing flavor.
- 1 bell pepper, diced: This adds a pop of color, crunch, and subtle sweetness to balance the other ingredients.
- 1 onion, diced: Onion provides a savory, aromatic base that complements the other fillings.
- 1 teaspoon Italian seasoning: This blend of dried herbs like oregano, basil, and thyme gives an authentic pizza flavor.
- 1/2 teaspoon garlic powder: For an extra punch of flavor.
- 1/4 teaspoon red pepper flakes (optional): Just a touch of heat to make things interesting.
- 1/4 cup marinara sauce: The perfect tangy, tomato-y complement to the other fillings.
Step-by-Step Pizza Pot Pies (Chicago Oven Grinder Copycat) Instructions
Preparing Your Pizza Pot Pies (Chicago Oven Grinder Copycat)
With a total prep and cook time of just 40 minutes, these Pizza Pot Pies (Chicago Oven Grinder Copycat) come together in a snap. You’ll need a muffin tin, rolling pin, and a few basic kitchen tools to get started.
1- Begin by preheating your oven to 400°F. Lightly grease a 12-cup muffin tin with non-stick cooking spray or oil.
2- On a lightly floured surface, roll out the pizza dough into a large rectangle, about 1/4-inch thick. Use a 4-inch round cookie cutter or biscuit cutter to cut out 12 circles from the dough.
3- Carefully press each dough circle into the prepared muffin cups, pressing it up the sides to create a little “cup” for the fillings.
4- In a medium bowl, combine the shredded mozzarella, diced pepperoni, bell pepper, onion, Italian seasoning, garlic powder, and red pepper flakes (if using). Mix well until evenly distributed.
5- Spoon a heaping tablespoon of the filling mixture into each dough-lined muffin cup. Top each cup with about 1 teaspoon of marinara sauce.
6- Bake the Pizza Pot Pies for 25 minutes, until the dough is golden brown and the cheese is melted and bubbly. Allow to cool for 5 minutes before carefully removing them from the muffin tin. Serve hot, garnished with extra parsley or basil if desired.
Pro Tips for Success
- For an extra crispy crust, brush the dough cups with a bit of olive oil or melted butter before adding the fillings.
- Customize the fillings to your liking – try different types of cheese, meats, veggies, or even swap the marinara for pesto or Alfredo sauce.
- Bake the pot pies on the lower rack of your oven to ensure the bottoms get nice and crispy.
- Let the baked pot pies rest for 5 minutes before removing them from the tin – this will help them hold their shape better.
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 crowd-pleasing appetizer or main dish. They pair beautifully with a fresh green salad, roasted vegetables, or even a simple side of garlic bread. For a heartier meal, serve them alongside a big bowl of classic tomato or minestrone soup.
For drinks, I love pairing these pot pies with a crisp, bubbly white wine, a light and refreshing Italian spritz, or even an ice-cold beer. And don’t forget the classic pizza accompaniments like ranch dressing or grated Parmesan cheese for dipping. This recipe makes 12 servings, so it’s perfect for feeding a crowd at your next game day gathering, holiday party, or family dinner.
Storage and Make-Ahead Tips
These Pizza Pot Pies (Chicago Oven Grinder Copycat) can be made in advance and stored for easy reheating. To store, let the baked pot pies cool completely, then transfer them to an airtight container or resealable plastic bags. They’ll keep in the refrigerator for up to 4 days.
For longer storage, you can also freeze the baked pot pies. Simply place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months.
When ready to serve, simply reheat the refrigerated pot pies in a 350°F oven for 10-15 minutes, or the frozen ones for 20-25 minutes, until heated through. You can also microwave them for 1-2 minutes, but the crust may not be as crisp.
Variations and Dietary Adaptations for Pizza Pot Pies (Chicago Oven Grinder Copycat)
Creative Pizza Pot Pies (Chicago Oven Grinder Copycat) Variations
The great thing about this recipe is how easily it can be customized to suit your tastes or the occasion. Try swapping out the pepperoni for spicy Italian sausage, ground beef, or even vegetarian crumbles. Instead of bell pepper, use mushrooms, olives, or spinach. You could also experiment with different cheese blends, like a combination of mozzarella, provolone, and Parmesan.
For a delicious seasonal twist, try filling the pot pies with roasted butternut squash, caramelized onions, and a sprinkle of fresh sage in the fall. In the summer, load them up with juicy tomatoes, fresh basil, and mozzarella for a caprese-inspired version. The options are truly endless when it comes to creating your own signature Pizza Pot Pies (Chicago Oven Grinder Copycat).
Making Pizza Pot Pies (Chicago Oven Grinder Copycat) Diet-Friendly
If you’re looking to make these pot pies a bit more diet-friendly, there are a few simple swaps you can try. For a gluten-free version, use a gluten-free pizza dough or even a pre-made cauliflower or almond flour crust.
To make them vegan, swap the mozzarella for your favorite dairy-free shredded cheese, and use a plant-based pepperoni or omit the meat altogether. You could also try a cashew-based “ricotta” in place of the mozzarella for a creamy, dairy-free filling.
For a low-carb or keto-friendly option, use a fathead dough made with mozzarella, almond flour, and eggs as the crust. Then, load up the filling with extra veggies and swap the marinara sauce for a keto-friendly tomato sauce or pesto.
Frequently Asked Questions
Q: Can I use a different type of cheese besides mozzarella?
A: Absolutely! While mozzarella is the traditional choice, you can experiment with other cheese varieties like provolone, cheddar, or even a blend. Just be sure to use 2 cups of shredded cheese total.
Q: How long do the pot pies take to bake?
A: The total baking time for these Pizza Pot Pies (Chicago Oven Grinder Copycat) is 25 minutes. This ensures the dough is golden brown and the fillings are hot and melty.
Q: Can I make these pot pies ahead of time?
A: Yes, these pot pies can be made in advance and stored for easy reheating. Baked pot pies will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This recipe makes 12 individual servings of Pizza Pot Pies (Chicago Oven Grinder Copycat). It’s the perfect shareable dish for a crowd.
Q: What if the dough doesn’t fit properly in the muffin tin?
A: If you have any issues with the dough not quite fitting or sticking to the sides of the muffin cups, try lightly greasing the tin before pressing in the dough. You can also try rolling the dough a bit thinner to make it more pliable.
Pizza Roses (Puff Pastry)
- Total Time: 33
- Yield: 6 servings
Description
These Pizza Roses made with puff pastry are a showstopping and delicious appetizer that’s easy to make. Flaky, cheesy, and bursting with flavor, they’re perfect for parties, game days, and any other occasion.
Ingredients
– 1 sheet puff pastry, thawed
– 1/2 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet and cut it into 6 equal strips, each about 1-inch wide.
3. Spread a thin layer of pizza sauce onto each strip, leaving a small border at the edges.
4. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the sauce.
5. Sprinkle the oregano, garlic powder, and red pepper flakes (if using) over the cheese.
6. Starting from one short end, tightly roll up each strip into a spiral, forming a rose shape.
7. Place the rolled roses, seam-side down, on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
9. Serve hot, garnished with fresh basil or parsley if desired.
Notes
For a variation, try using different types of cheese or adding pepperoni, mushrooms, or other favorite pizza toppings. These roses can be made in advance and baked just before serving.
- Prep Time: 15
- Cook Time: 18
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Conclusion
These Pizza Pot Pies (Chicago Oven Grinder Copycat) are truly a labor of love – a delicious homage to the iconic Chicago dish that I’ve perfected over the years. The flaky, crisp pizza crust enveloping the gooey, cheesy filling is an absolute flavor explosion in every bite. Whether you’re feeding a crowd or just craving a tasty, handheld pizza for yourself, this recipe is sure to become a new family favorite.
I can’t wait for you to try these incredible pot pies and experience that same sense of nostalgia and delight that I feel every time I take a bite. Be sure to let me know how they turn out, and don’t hesitate to get creative with your own unique flavor combinations. Enjoy!
