FOOD NEWS
The Chicago-Style Pizza Pot Pies You Don't Need To Travel For
BY AUSTIN HAVENS-BOWEN
A Chicago pizza pot pie is like a chicken pot pie with a pizza twist, invented at Chicago Pizza & Grinder Co. restaurant in Lincoln Park, Chicago in 1972.
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The dough at the restaurant is made from scratch and resembles Sicilian bread, while the sauce is made with olive oil, garlic, onions, green peppers, and plum tomatoes.
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Sausage made from Boston butts (a cut of pork from behind the pig's neck) and mushrooms, plus a special blend of cheeses, finish off the pie. With this info, you can make your own.
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Tasting Table recipe developer Katie Rosenhouse has created her own homemade version of pizza pot pies, so you don't have to fly to Chicago to get a taste.
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The dough in our recipe needs about an hour to rise, but it is still relatively easy. If you’re short on time, opt in for pre-made pizza dough, then move on to making the sauce.
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Our sauce is similar to the one at Chicago Pizza & Grinder Co. with its Italian sausage, red bell pepper, onion, garlic, mushrooms, and crushed tomatoes.
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Layer fresh mozzarella at the bottom of 8-ounce ramekins, top with sauce and dough, and bake to finish. Invert each ramekin onto a plate to unmold the pies before serving.
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